Hold on to your seat.

This recipe for Homemade Pumpkin Gingersnap Ice Cream by my recipes is da’ bomb!  I’m not sure if Haggen Daz has pumpkin ice cream, but if they did, this would probably be real close to their recipe.  I have served this for dessert for the last 3 nights and the Handsome Husband absolutely LOVED it {and so did I}.

Yummalicious in a cup baby!

Ingredients

1 pt. whipping cream
1/2 cup milk {I used 2%}
1 cup packed light brown sugar
1 cup Homemade Pumpkin Puree {Farmer’s Market Brand is awesome too}
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup crushed gingersnaps {my recipe}

Directions

Whisk together all the ingredients {except the gingersnaps} in a large bowl. Place a sieve over another large bowl and using a wisk, press the mixture through the sieve.  If you are using homemade pumpkin puree, there may be some pulp left in the sieve {just discard it}.

Place the mixture in your ice cream maker, stir in gingersnaps, and freeze according to manufacturer’s directions. Ice cream is best when consumed within a few days.

KitchenAid Ice Cream Maker Attachment ~Amazon

Convert any KitchenAid stand mixer into an ice cream maker with this unique attachment. Simply store the unique freeze bowl in the freezer for a minimum of 15 hours, then make up to 2 quarts of frozen desserts in 20-30 minutes. The Ice Cream Maker Attachment produces a variety of frozen desserts, as well as fresh, pure soft-consistency ice cream.