Pumpkin Pecan Gingersnap Ice Cream Recipe | SAVEUR

Pumpkin Pecan Gingersnap Ice Cream

This recipe, from test kitchen assistant Anne-Marie White, is a great way to use up any left over pumpkin puree (fresh or canned).

Pumpkin Pecan Gingersnap Ice Cream
This recipe, from test kitchen assistant Anne-Marie White, is a great way to use up any leftover pumpkin puree (fresh or canned).
makes 1 Quart

Ingredients

34 cup packed dark brown sugar
12 tsp. ground cinnamon
12 tsp. ground ginger
14 tsp. ground cloves
14 tsp. freshly grated nutmeg
14 tsp. kosher salt
5 egg yolks
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 cups heavy cream
1 cup fresh or canned pumpkin puree
12 cup finely chopped gingersnap cookies
12 cup finely chopped pecans

Instructions

Whisk together sugar, cinnamon, ginger, cloves, nutmeg, salt, yolks, and vanilla seeds in a 4-qt. saucepan until smooth; stir in 1½ cups cream. Place over medium heat, and cook, stirring often, until thickened, about 8 minutes. Pour through a fine strainer into a bowl, and whisk in remaining cream and pumpkin until smooth. Cover with plastic wrap and refrigerate until cold. Transfer to an ice cream machine and process according to manufacturer's instructions.
After churning, alternate layers of ice cream, gingersnap cookies, and pecans in a resealable container, cover and freeze until firm.

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