Makes about fourteen 1/2-cup servings
1½ cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup 1¾ cups pumpkin purée (solid pack pumpkin)
1½ teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon freshly ground nutmeg
2½ cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g • sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1g
1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla.
2. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
3. Add the crumbled cookies during the last 5 minutes of mixing. 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.