Pumpkin Gingersnap Ice Cream

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.