Pumpkin Pecan Gingersnap Ice Cream | Saveur
This recipe, from test kitchen assistant Anne-Marie White, is a great way to use up any leftover pumpkin puree (fresh or canned).
Ingredients
- <sup>3</sup>⁄<sub>4</sub> cup packed dark brown sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>2</sub> tsp. ground ginger
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cloves
- <sup>1</sup>⁄<sub>4</sub> tsp. freshly grated nutmeg
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- 5 egg yolks
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 2 cups heavy cream
- 1 cup fresh or canned pumpkin puree
- <sup>1</sup>⁄<sub>2</sub> cup finely chopped gingersnap cookies
- <sup>1</sup>⁄<sub>2</sub> cup finely chopped pecans
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