Somehow I got wrangled into cooking the Thanksgiving feast at my mother’s house this year. Turkey, stuffing, veggies… the whole shebang… plus dessert. Special request ice cream no less. My mom is not a big pumpkin pie fan, but she does love pumpkin ice cream. She wanted not just plain pumpkin either, but pumpkin with ginger snaps (which is something I’ve made a few times before). Since I wanted to switch it up and make it special I’ve given my mom just what she didn’t know she wanted… Pumpkin Ice Cream with Black Chocolate and Gingerbread. This recipe is for those of you who have been intimidated to make ice cream before or who don't like the idea of an egg custard base. It's extremely easy. Go ahead... give it a shot.
Pumpkin Ice Cream with Black Chocolate and Gingerbread
2 cups heavy whipping cream
1/2 cup whole milk
1 cup packed dark brown sugar
1 cup pumpkin puree
2 tsps pumpkin pie spice
1 tsp vanilla extract
1 pinch salt
1/2 cup chopped up gingerbread (the darker the better)
¼ cup chopped 70+% percent cocoa chocolate
1. Whisk cream, milk, sugar, pumpkin, spices, vanilla and salt in a large bowl until blended.
2. Place a wire strainer over the ice cream maker bowl. Pour mixture through strainer into the ice cream maker bowl and freeze according to directions.
3. 5 minutes before completely finished add chocolate and gingerbread. Pour into freezer safe container and freeze for at least 5 hours.