Friday, October 28, 2011

Pumpkin Gingersnap Ice Cream

J and I went to a party last week to reunite him with his buddies that all moved together to LA from TCU 5 years ago! It was great to see them again, it had been over a year since we had seen some of them. It is intimidating going to parties now because everyone knows I can cook. Good thing I stepped it up and made this ice cream for the party. When I arrived the hostess said, "I was wondering all week what you were going to bring." The ice cream was gone by the end of the night.

Pumpkin Gingersnap Ice Cream
2 cups milk
4 tsp cornstarch
1 1/4 cup heavy cream
2/3 cup sugar
2 Tbsp light corn syrup
1/4 tsp salt
3 Tbsp cream cheese
1 cup pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 cup coarsely crushed ginger snaps
2 Tbsp bourbon (I used whiskey b/c that is what we had)
Stir together 1/4 cup of milk with 4 tsp cornstarch and set aside.
Whisk together remaining milk, heavy cream, sugar, syrup and salt. Heat over medium. 
Broil to boil and cook for 4 minutes.
Stir in slurry and bring back to a boil. Cook for 2 more mins, until thickened.
Stir 1/2 cup of the hot milk mixture into a bowl with the cream cheese.
Whisk until smooth.
Pour back into hot milk mixture. Remove from heat.
Add pumpkin and spices to milk mixture.

Whisk until smooth.
Pour into a gallon bag. If you want to cool quickly, place gallon bag into a bowl of ice.
Allow custard to cool completely. Put into your ice cream maker and freeze to the manufacturers instructions.

After ice cream freezes, stir in whiskey or bourbon.
Place in an airtight container and allow to freeze for 2 hours.
Crush gingersnaps into coarse crumbles.
Stir cookies into ice cream and freeze for 2-3 more hours before serving.
SOOOO delicious!!
I need more!! Too bad it was all eaten at the party....

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