Pumpkin Gingersnap Cheesecake Ice Cream

Yields 8 cups ice cream.

In a heat safe large bowl, whisk egg yolks, sugar and vanilla until combined. Set aside.

In a large saucepan over medium heat, whisk 3/4 cup heavy cream and 3/4 cup milk constantly until just below a boil. Remove from heat. Stir the hot cream-milk mixture into the egg-sugar mixture until combined. Add the pumpkin pie spice.

Return mixture to the saucepan over medium-low heat. Whisk constantly until thickened, about 10 to 15 minutes. Remove from heat. Whisk in the remaining heavy cream and the pumpkin. Pour mixture into a freezer-safe bowl and transfer to freezer until mixture is chilled (not frozen), about 30 to 40 minutes.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions until it reaches the consistency of soft serve. Using a spatula, stir in the cream cheese and crushed gingersnaps. Serve ice cream immediately, or transfer to a freezer-safe, airtight container and freeze until solid.

Recipe adapted from KitchenAid.