Pumpkin Gingersnap Ice Cream
![4 pumpkin recipes: Pumpkin Gingersnap Ice Cream (1011) 4 pumpkin recipes: Pumpkin Gingersnap Ice Cream (1011)](https://img.sunset02.com/sites/default/files/styles/4_3_horizontal_inbody_900x506/public/image/2016/07/main/pumpkin-season-pumpkin-gingersnap-ice-cream-1011.jpg)
Harder cookies–like Nabisco’s–keep the most crunch (softer ones will dissolve).
How to Make It
Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.
Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).
Note: Nutritional analysis is per 1/2-cup serving.
Ingredients
Directions
Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.
Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).
Note: Nutritional analysis is per 1/2-cup serving.