Recipe by EAGLE BRAND®
"Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps."
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heavy whipping cream
1 1/2 teaspoons
1 1/2 teaspoons
1 (14 ounce) can
Eagle Brand® Sweetened Condensed Milk
1 1/2 cups
crushed gingersnap cookies
I didn't actually try this recipe but this is a difficult recipe to get right and these instructions aren't detailed enough. If you decide to try this recipe, there are a couple things you need to know. First, you need to use a thoroughly cleaned glass or ceramic bowl to whip the cream, don't use plastic. Even the smallest amount of oil will prevent stiffening and plastic is too porus. Second, the cookies must be ground to a fine powder, not simply crushed up. You won't get that good gingerbread taste in the ice cream itself if you don't powder your cookies. Maybe do half powder and half chunks if you like that sort of thing. I prefer a smooth ice cream.
Omg, this recipe is beyond amazing!! A close friend of mine requested that I make her some pumpkin ice cream (since my husband got me an ice cream maker for Christmas). I was a little nervous by this challenge since I don't cook/bake with pumpkin very often. I omitted the cookies and added walnuts, and made a hit! I have also made this ice cream for my sister who can't say enough about it. Love, love, love! Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Gingersnap Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 281
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