Pumpkin Pecan Gingersnap Ice Cream
This recipe, from test kitchen assistant Anne-Marie White, is a great way to use up any leftover pumpkin puree (fresh or canned).
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 www.saveur.com.
Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Microplane
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Plastic wrap
- Airtight container
- Refrigerator
- Freezer
- Stove
- Spoon
Ingredients
- 3⁄4 cup packed dark brown sugar
- 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. ground ginger
- 1⁄4 tsp. ground cloves
- 1⁄4 tsp. freshly grated nutmeg
- 1⁄4 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
- 1⁄2 cup finely chopped gingersnap cookies
- 1⁄2 cup finely chopped pecans
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