Cookbook

Pumpkin Gingersnap Ice Cream :rectnt

Pumpkin Gingersnap Ice Cream

This seasonal holiday treat can be made at home and enjoyed any time of the year
Ingredients:

2 cups heavy whipping cream
1 Tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 cup solid-pack pumpkin
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups crushed gingersnap cookies

Instructions:

Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.

Combine pumpkin and sweetened condensed milk.

Fold pumpkin mixture and gingersnap cookies into whipped cream mixture.

Pour into 9 x 5-inch loaf pan or other 2-quart container; cover.

Freeze 6 hours or until firm.


Ground ginger to me is overwhelming, and I don't like it at all, so I only use 1/2 teaspoon in this. Your mileage may vary...
Cathy in TX

Source: http://www.eaglebrand.com/recipes/details/default.aspx?recipeID=7241

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