Pumpkin Gingersnap Ice Cream

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 

  
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???)

Directions
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.