Pumpkin Pie Ice Cream

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

Mom's Crazy Cooking

Tasty Tuesday and Foodie Friday