Pumpkin Gingersnap Ice Cream

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 7
• 7 ounces sweetened condensed milk
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cinnamon stick
• 6 large egg yolks
• 1/4 cup sugar
• 1/2 cup canned canned solid-pack pumpkin
• 1/2 teaspoon pure vanilla extract
• 1/2-1 cup broken gingersnap cookie

Recipe

• 1 cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
• 2 remove from heat, and beat with a wooden spoon until cool. if you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
• 3 bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. remove from heat. cover, and let stand 30 minutes. return to a simmer over medium-high heat, stirring occasionally. remove from heat; discard cinnamon stick. set aside.
• 4 prepare an ice-water bath; set aside. put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. beat on medium-high speed until pale and thick, about 4 minutes.
• 5 with machine running, add hot milk mixture in a slow, steady stream. add pumpkin and vanilla, and beat until combined. pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. freeze in an ice cream maker according to manufacturer's instructions. stir in the gingersnaps, and freeze until firm.