Holidays in a Bowl |
So....I found this MUST TRY recipe in Sunset Magazine and had to give it a whirl because I love pumpkin and my husband loves gingersnaps. A match made in heaven if you ask me! Both the ice cream and my husband & me!
Anyway, I made this delight on Halloween night. I took one bite and immediately deemed this recipe a Carmalt Fall Tradition from this point forward. Yes, it is THAT good.
The creamy, cold pumpkin flavor is a pleasantly sweet reminder of all the goodness of fall and the crunch of ginger is a happy reminder of the approaching holiday season. Who wouldn't want that?!?!?!
Trust me, you won't regret these calories...
Pumpkin Gingersnap Ice Cream
Serves 8 (makes 1 qt) / Time: 45 minutes plus 2 1/2 hrs to freeze
Serves 8 (makes 1 qt) / Time: 45 minutes plus 2 1/2 hrs to freeze
Ingredients
- 1 C heavy whipping cream
- 1.5 C half and half
- 1 C packed light brown sugar
- 1 C Homemade Pumpkin puree
- 1 t ground ginger
- 1 t cinnamon
- 1 t vanilla extract
- 1/4 t salt
- 1/2 C coarsely crushed gingersnaps (*Note: harder cookies have more crunch and are better to use because the softer gingersnaps could potentially dissolve...and who doesn't love some crunch???)
1. Whisk all ingredients except gingersnaps in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions
2. Scrape ice cream into a bowl and stir in gingersnaps. Freeze, covered until scoopable, 2 1/2 hrs and up to 1 wk (gingersnaps soften somewhat after one day, but it remains delicious regardless)
If you forgot how delicious it looked the first time... |
Piece of Cake, Right?!?! Well....no, it is actually a bowl of ice cream.... =)
If you want to make Homemade Pumpkin Puree -
(I used canned pumpkin, but for those adventurous type...)
A 2 lb pumpkin makes 1 1/2-2 cups of puree, at least one hour
Cut a Sugar Pie pumpkin (or other deep orange-flesh squash) in half using a large heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with vegetable
oil. Set pumpkin cut side down on a rimmed baking sheet. Bake in a 375 degree oven until very soft when pierced, 45-75 minutes. Scoop flesh into a food processsor; whirl until smooth. If puree is watery drain in a strainer 30 minutes.
Bon Appetit!
REALLY - YOU NEED TO TRY THIS.