This rich, spiced pumpkin ice cream is swirled with gingersnap cookies and chocolate chunks for a delicious frozen treat! The cinnamon, nutmeg, cloves, and allspice really compliment the pumpkin flavor. It tastes like the holidays!
1.25cupsheavy whipping cream
2tbsplight corn syrup
1/4tspfine sea salt
1.5cupspumpkin pureeI used canned
1/3cupchopped bittersweet chocolate
1cupcrushed gingersnap cookiesI used storebought
Whisk to blend 1/4 cup of the milk with the cornstarch to make a slurry. Set aside.
In a 4-quart saucepan, bring the rest of the milk, the heavy cream, sugar, corn syrup, and sea salt to a boil over medium high heat. Whisk the bottom occasionally to make sure it doesn’t burn. Once the mixture reaches a boil, cook for 4 minutes. Stir in the cornstarch slurry, bring to a boil again, then cook for 2 more minutes, until thickened.
Place the cream cheese in a bowl, and whisk 1/4 cup of the milk cream mixture to it.
Add the remaining milk mixture, then add the pumpkin puree, cinnamon, nutmeg, cloves, and allspice. Whisk until smooth.
Pour the mixture into a plastic bag and immerse in ice water, until thoroughly chilled.
Pour the chilled ice cream mixture into your prepared ice cream maker, and dump in the chopped bittersweet chocolate and the gingersnaps. Spin for about 15 minutes, then scoop into a container and freeze for another hour or so. Enjoy!!!!