Pumpkin Gingerbread Ice Cream

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. This recipe was adapted from a recipe at cuisinart.com.
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Nutrition per serving    (USDA % daily values)
CAL
298
FAT
63%
CHOL
30%
SOD
5%

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Ingredients for 14 servings

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

Preparation

1.

In a medium mixing bowl, combine the milk, liquor, brown sugar, and maple syrup.

2.

Blend with an electric mixer or immersion blender until the sugar is dissolved, about 1 to 2 minutes.

3.

Stir in the pumpkin purée, cinnamon, ginger, nutmeg and cloves.

4.

Add heavy cream and vanilla.

5.

Turn the ice cream machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.

6.

Add the crumbled cookies during the last 5 minutes of mixing.

View instructions at
Katie LaBore

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