We have a couple of old fashioned hamburger joints
in town that are famous for their pie shakes. When
ever they make a shake based on a pie, they throw
in a little crunch of graham cracker or cookie to be
like the crust.
I really had a desire to put together a recipe that was
something like they would serve - a pumpkin pie ice cream.
I wanted something with a light pumpkin flavor but a great
spice so I chose to use gingersnaps for the "pie crust" crunch.
Pumpkin Pie Ice Cream Recipe
2 C. whipping cream
2 C. half and half
1 1/2 C. brown sugar
3/4 C. canned pumpkin
2 tsp. pumpkin pie spice
small jar marshmallow cream
2 tsp. vanilla
1 C. crushed gingersnap cookies
Mix everything except the cookies in your mixer until
mostly smooth. The marshmallow cream might not be mixed
in completely.
Process in your ice cream maker. I love the 2 quart Cuisinart
ice cream maker. It makes enough for the family and is able to
process it until it is quite firm.
Meanwhile place a pan in the freezer to cool it and place
the crushed cookie crumbs in the pan so they are cold
when you mix the ice cream in.
When the ice cream can hold its shape, transfer it quickly
to the pre-chilled pan, stirring in the cookie crumbs.
Return the pan to freezer to harden or ripen the ice cream.
This is the hard part - waiting.
When firm, scoop and serve with additional gingersnaps
if desired.
Everyone loved this creation.
It would be a great addition to any Thanksgiving dinner.
It is light and flavorful and has the surprising gingery crunch.
I will be posting with
