Pumpkin Gingersnap Ice Cream
Makes about 1 quart
- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons. light corn syrup
- 1/4 teaspoon. kosher salt
- 3 tablespoons cream cheese, softened
- 1 cup pumpkin puree
- 1 teaspoon. ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup coarsely crushed gingersnaps
- 2 tablespoon bourbon (optional)
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.
-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!