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« Recipe: Pumpkin Pecan Gingersnap Ice Cream »

Pumpkin Pecan Gingersnap Ice Cream

Adapted from Saveur Magazine

Yields: 1 quart


3/4 c packed dark brown sugar (light will work equally as well)

1/2 t ground cinnamon

1/2 t ground ginger

1/4 t ground cloves

1/4 t freshly ground nutmeg

1/4 kosher salt

5 egg yolks

1 vanilla bean, halved lengthwise, seeds scraped and reserved (or 1 t vanilla extract)

2 c heavy cream

1 c fresh or canned pumpkin puree

1/2 c finely chopped gingersnap cookies

1/2 c finely chopped pecans


Whisk together sugar, cinnamon, ginger, cloves, nutmeg, salt, yolks and vanilla seeds (or extract) in a 4 quart saucepan until smooth. Stir in 1 1/2 c cream. Place over medium heat and cook stirring often until mixture thickens and coats the back of the spatula.* Pour through a fine strainer into a bowl and whisk in remaining cream and pumpkin until smooth.

Cover with plastic wrap and refrigerate until very cold. Transfer to an ice cream machine and freeze it in your ice cream maker according to manufacturers instructions.

After churning, alternate layers of ice cream, gingersnap cookies and pecans in a resealable container. Cover and freeze until firm.

*When first learning to make ice cream, it can be a little nerve-wracking to figure out when the custard is "done". (You don't want to boil the custard, or you will end up with scrambled eggs.) Don't fret. There are two ways to test the custard:

1. You will can test if your custard is done by running your finger across the coated spatula. It will be done when your finger leaves a trail that doesn't flow back together. 

2. You can also use a candy thermometer (or quick-read thermometer) to test for doneness. The custard is ready when it reaches a temperature of between 170 - 175 degrees F.