Pumpkin Pie Ice Cream
Serves 14 (1/2 c. serving size)
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup (or maple syrup)
1-3/4 cups pumpkin purée (1 can solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham cracker
Caramel sauce (optional)
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.
The following instructions are for a Cusinart ice cream freezer. If using another freezer, follow the manufacturers instructions.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. 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.
Top with caramel sauce if desired.