After I made a bunch of pumpkin purée yesterday, I realized I didn’t have any freezer bags in the house. Oh. Woe is me. Whatever shall I do with all this pumpkin. The horror.
I didn’t want to do the same old things I usually do: muffins; bread; cupcakes; pie. I then remembered we had a couple quarts of heavy cream in the fridge. Ice cream! I also still have a ton of gingersnaps from when I made pumpkin pie. (Speaking of pie, I know I owe you guys another pie for October. I made a mincemeat pie the other day that was delicious, but not exactly cohesive. So I’m working on it. I won’t make it this weekend, though, because then I’ll eat them all. I’m working on not shoving extra food in my face.)
So, I have a bone to pick with most pumpkin ice cream I’ve had before. It always ends up being heavy, spicy, and one note. Whenever I’ve eaten it by itself, I’ve been left with a coated tongue feeling. Most of the time, now, I won’t eat it without drowning it in hot fudge sauce. As I searched for a recipe, I had hope that I could find a recipe that didn’t have a custard base, (eggs) and that would help with the heavy taste.
Dude, seriously, this is the best pumpkin ice cream I’ve ever had. Like, smack you in the face good. Using the fresh pumpkin helped make the ice cream light and bright. It plays to the sweet and fruity aspects of pumpkin without actually being a fruity ice cream. The cinnamon and ginger add a kick without making it taste overly spicy. The cookies help give the ice cream texture, even after they begin to soften. (You’ll want to use thick, crispy gingersnaps so they won’t immediately disintegrate in the ice cream.)
Pumpkin gingersnap ice cream
16 oz heavy whipping cream
1/2 cup whole milk*
1 cup packed light brown sugar
1 cup fresh pumpkin purée
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup coarsely crushed gingersnaps
Whisk together all ingredients, except the cookies. Freeze the ice cream mixture in an ice cream maker according to your maker’s directions. (I churned my ice cream for about 17 minutes.) Add the cookies to the ice cream mixture during the last two minutes of churning. Transfer ice cream to a freezer safe container and freeze for at least two hours.
Note: The original recipe calls for straining the ice cream mixture before placing it in the ice cream maker. I didn’t do this and the consistency and texture was just fine.
If you want to get some paper board ice cream containers, I’ve used these with great success.
*You can use lower fat milk, but it will change the consistency of the ice cream depending on the fat content of the milk you use.
Slightly adapted from myrecipes.com