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)
Preparation 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).
It's autumn's most beloved--but expected--icon. Let's see what the pumpkin can really do.