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Pumpkin Ice Cream with Ginger Snaps
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 5 cups
Author Deb Attinella {Cooking on the Front Burner}
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9
ounces
whole milk
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3/4
cup
dark brown sugar
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1
tablespoon
molasses
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1
cup
pumpkin puree
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1
teaspoon
cinnamon
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3/4
teaspoon
ginger
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1/8
teaspoon
nutmeg
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15
ounces
heavy cream
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3/4
teaspoon
vanilla
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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.
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Stir in the pumpkin puree, cinnamon, ginger and nutmeg.
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Add heavy cream and vanilla last.
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Store in refrigerator for an hour or overnight.
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Follow directions in instruction booklet for your ice cream maker.
This recipes uses the Cuisinart ice cream maker (model ICE-21)