Pumpkin Ice Cream with Gingersnap Bowls - The Merrythought

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