1 cup whole milk
1 cup pumpkin cream liquor
1 cup packed dark brown sugar
2 Tbsp maple syrup
2 cups pumpkin purée
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
2 1/2 cups heavy cream
1 tsp vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers
In a medium mixing bowl, combine the milk, liquor, brown sugar, and maple syrup.
Blend with an electric mixer or immersion blender until the sugar is dissolved, about 1 to 2 minutes.
Stir in the pumpkin purée, cinnamon, ginger, nutmeg and cloves.
Add heavy cream and vanilla.
Turn the ice cream machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.
Add the crumbled cookies during the last 5 minutes of mixing.