YUM!
1 pt. whipping cream
.5 cups milk
1 cup packed light brown sugar
1 cup pumpkin puree
1 stp. each ground ginger, cinnamon, and vanilla extract.25 tsp salt
.5 cup coarsely crushed gingersnaps
2 tbsp. 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 maker’s directions.
2. Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2.5 hours and up to 1 week (gingersnaps soften somewhat after 1 day).
Enjoy!!
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