Hi, Happy Fall! Deb again from Cooking on the Front Burner and I’m starting to get into fall flavors for desserts. While I’m sure most of you are baking, I decided to give making pumpkin ice cream a try and since it is pumpkin it counts for fall 🙂 This summer I purchased a Cuisinart ice cream maker and so far have only made vanilla – I know – pretty bland! But this recipe is really great with pumpkin puree and spices. If you own an ice cream maker, you know that when it first is done, it is very creamy. My husband and I took these ginger snaps (not homemade) and dipped them in the ice cream. Wow – that was really good! However, taking pictures of very soft ice cream is a challenge so I firmed this up a bit so I didn’t have a ‘milkshake’ to film!
Pumpkin Ice Cream with Ginger Snaps
- 9 ounces whole milk
- 3/4 cup dark brown sugar
- 1 tablespoon molasses
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 15 ounces heavy cream
- 3/4 teaspoon vanilla
In a medium bowl use a hand mixer on low to combine the milk, brown sugar and molasses until it is well combined and sugar dissolved.
Stir in the pumpkin puree, cinnamon, ginger and nutmeg.
Add heavy cream and vanilla last.
Store in refrigerator for an hour or overnight.
Follow directions in instruction booklet for your ice cream maker.
This recipes uses the Cuisinart ice cream maker (model ICE-21)
I’ll be back in a couple of weeks with another fall dessert. But for now enjoy this dessert that has a hint of summer!