Pumpkin Ice Cream with Gingersnaps
Creamy pumpkin ice cream filled with nuggets of crunchy brown butter gingersnap crumbs. Full of real pumpkin flavor and super tasty!
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 foodnessgracious.com.
Cooking tools:
- Ice cream maker
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Freezer
- Airtight container
Ingredients
- 3/4 cup canned pumpkin puree
- 2 cups whole milk
- 1 tbsp plus 1 tsp cornstarch
- 1 1/2 ounces cream cheese (softened to room temperature)
- 1/4 tsp fine sea salt
- 1/4 cup honey
- 1 1/4 cups heavy cream
- 2/3 cups packed light brown sugar
- 2 tbsp dark corn syrup
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 3/4 cup ground gingersnap cookie crumbs
- 1/2 stick butter
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