Pumpkin Gingersnap Ice Cream

Even my sister's super picky kids liked this recipe.

Pumpkin Gingersnap Ice Cream

Ingredients

1 pt. whipping cream
1/2 cup milk
1 cup packed light brown sugar
1 cup Homemade Pumpkin Purée* recipe at bottom
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely crushed gingersnaps
2 tablespoons bourbon (optional)

Preparation

1. Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.
2. Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).

Homemade Pumpkin Puree

Ingredients

1 Sugar Pie pumpkin or other deep orange-fleshed squash, about 2 lbs. (or larger)
1 to 2 tsp. vegetable oil

Preparation

1. Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.
2. Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.
Make ahead: Chill up to 3 days, or freeze up to 6 months.

*Recipe from Sunset Magazine