Pumpkin Ice Cream with Gingersnap Bowls
Another pumpkin recipe today…tis the season! Remember when Lyndsay shared her Mocha Ice Cream with Chocolate Covered Almonds back in July and I didn’t have an i
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themerrythought.com.
Cooking tools:
- Ice cream maker
- Stove
- Saucepan
- Mixing bowl
- Fine-mesh sieve
- Whisk
- Spatula
- Instant-read thermometer
- Muffin tin
- Chef's knife
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/3 cup plus 2 tablespoons granulated sugar
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree – 100% pure
- 1 ½ cups gingersnap cookie crumbs
- 6 tablespoons butter, melted
- 2 tbsp sugar
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