1 pt. whipping cream
1/2 cup milk
1 cup packed light brown sugar
1 cup Homemade Pumpkin Puree
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt $
1/2 cup coarsely crushed gingersnaps
2 tablespoons bourbon (optional)
1. Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.
2. Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).