Pumpkin Gingersnap Ice Cream

Ingredients

• 0.5 cup gingersnaps crushed
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 1 cup brown sugar light packed
• 1 cup brown sugar light packed
• 0.5 cup milk 
• 1 cup pumpkin puree homemade
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 pt whipping cream 

Equipment

• bowl
• whisk
• ice cream machine

Directions

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).