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Creamy and delicious, this ice cream isn’t just for chilly fall mornings!
Heat the butter in a small pan over medium heat until it starts to turn brown. Keep a close eye on it as it can burn very fast. Once it’s a deep golden color take it off the heat and add the gingersnap crumb.
Mix well and set aside to cool.
In a large heat safe bowl whisk the cream cheese and salt until soft and creamy. Add the pumpkin and honey. Whisk until everything is smooth and well mixed. Set aside.
Mix 2 tablespoons of the milk in a small bowl along with the cornstarch and set aside.
Pour the remaining milk into a pot with the cream, sugar, corn syrup and spices. Heat over a medium heat until a rolling boil starts. Then lower the hit a bit and boil slowly for 4 minutes. Remove from the heat and whisk in the cornstarch mix.
Place the pot back on the heat and bring back to a boil. Boil for a further 2 minutes and the mixture gets slightly thicker. Remove from the heat and gradually whisk it into the pumpkin mixture. Mix until smooth.
Transfer the whole mixture into a 1 quart zip lock bag and seal. Place the bag into an ice water bath and let it cool for at least 30 minutes. Once it’s cool transfer the mixture into your ice cream maker and follow the manufacturer’s instructions for churning the ice cream. It usually takes about 20-25 minutes to be fully churned.
After it finishes in the machine, place half of it into a 1 1/2 quart or bigger plastic container. Sprinkle some of the cooled gingersnap crumbs on top. Spread the rest of the ice cream on top and sprinkle with more of the crumbs. Seal with the lid and place into the freezer for at least 4 hours or overnight.
Adapted from Jeni’s Splendid Ice Cream. Recipe makes 1 1/2 quarts.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!