Pumpkin Gingersnap Ice Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 27, 2014
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.
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