Pumpkin Gingersnap Ice Cream

Makes about 1 quart

(recipe adapted from Jeni’s Splendid Ice Creams At Home & Sunset Magazine)

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Add in the pumpkin, vanilla and spices.

Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze for about 2 hours.

Remove ice cream from freezer and stir in the crushed gingersnaps and bourbon. Put ice cream back into the freezer and continue to freeze  until scoopable, 2 1/2 hours and up to 1 week.

Shutterbean Notes:

-I used 3/4 cup pumpkin puree for this but I’d recommend a full cup. Make it pumpkin-y!

-The gingersnaps will be crunchy the first day you make the ice cream and will soften through the next few days. It still tastes pretty awesome!