Ginger pumpkin ice cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Ginger snaps | |
| 1 | can | (#303) solid pack pumpkin ; (the regular can) |
| ⅓ | cup | Sugar |
| 1 | cup | Chopped pecans |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Vanilla |
| ½ | gallon | Vanilla ice cream softened; (Blue Bell if you can get it) |
| Whipped cream | ||
Directions
Crush ginger snaps into coarse crumbs and put half the crumbs into the bottom of a 9x13x2 pan (you can also do it in individual muffin cups, but it's a little more work). Combine pumpkin, sugar, pecans, spices and vanilla and fold into ice cream. Pour into pan and top with remaining crumbs. Cover and freeze. Cut into squares and top with whipped cream.
Serves 20.
Posted to FOODWINE Digest by Lyn Belisle <belisle@...> on Dec 21, 1997