Thursday, November 18, 2010

Pumpkin Gingersnap Ice Cream

Pumpkin Gingersnap Ice Cream
by Pam Anderson, USA Weekend, Nov. 14, 2010

1 can (15 oz.) 100% pure pumpkin
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 quart preminum vanilla ice cream
16 gingersnap cookies, coarsely crumbled

Heat pumpkin, ginger, cinnamon and cloves in a medium saucepan, stirring to blend flavors, about 5 minutes. Trasfer to shallow pan; freeze to cool quickly. Soften ice cream (15 seconds to 30 seconds on high power in the microwave). Turn into a large bowl; stir in pumpking puree until nearly incorporated. Crumble 16 gingersnaps into ice cream and continue to fold until incorporated. Freeze until ready to serve. NOTE: The ice cream that I normally buy is not a full quart any more.

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