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Rich and creamy pumpkin ice cream speckled with gingersnap cookies-the perfect fall treat! Ice cream is not just for summer, in fact I think most of my cravings for ice cream are in the dead of winter. Crazy I know! This ice cream is inspired by yet another seasonal Graeter’s Ice Cream flavor. If you have never tried Graeter’s ice cream you are seriously missing out! I guess until a Graeter’s ice cream store opens here in Indy, I will have to keep recreating my own. 🙂 This ice cream tastes like pumpkin pie on a cone. Mmmmm…
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Pumpkin Gingersnap Ice Cream
- 2 large eggs
2 large eggs
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 1 cup milk
- 1 cup unsweetened canned pumpkin
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- In a large bowl, whisk eggs until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in cream and milk, whisk to blend.
- Pour 1 cup of cream base into another bowl and add pumpkin, nutmeg and cinnamon and stir until blended. Return pumpkin mixture to the remaining cream base and blend. Cover with plastic wrap. Chill in freezer until very cold (40 degrees) about 30 to 60 minutes.
- Start ice cream maker and add the mixture. Mix until ice cream has the consistency of soft serve ice cream, about 25 to 30 minutes. In the last 2 minutes of mixing, add the gingersnaps.
- Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.