Pumpkin Gingersnap Cheesecake Ice Cream

1. 1

   Yields 8 cups ice cream.

2. 2

   In a heat safe large bowl, whisk egg yolks, sugar and vanilla until combined. Set aside.

3. 3

   In a large saucepan over medium heat, whisk 3/4 cup heavy cream and 3/4 cup milk constantly until just below a boil. Remove from heat. Stir the hot cream-milk mixture into the egg-sugar mixture until combined. Add the pumpkin pie spice.

4. 4

   Return mixture to the saucepan over medium-low heat. Whisk constantly until thickened, about 10 to 15 minutes. Remove from heat. Whisk in the remaining heavy cream and the pumpkin. Pour mixture into a freezer-safe bowl and transfer to freezer until mixture is chilled (not frozen), about 30 to 40 minutes.

5. 5

   Pour the chilled mixture into your ice cream maker and churn according to manufacturer's directions until it reaches the consistency of soft serve. Using a spatula, stir in the cream cheese and crushed gingersnaps. Serve ice cream immediately, or transfer to a freezer-safe, airtight container and freeze until solid.

6. 6

   Recipe adapted from KitchenAid.

* Per serving · 4 servings · Values may vary.

No additional tips available.