Pumpkin Ice Cream with a Gingersnap Honey Swirl

Course Dessert

Keyword ice cream

Servings 12 people

Calories 198 kcal

Ingredients

Pumpkin Ice Cream

1 cup heavy cream
1 cup whole milk
1/4 cup cream cheese
1/2 cup brown sugar
2 tablespoons honey
4 egg yolks whisked
1 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger

Gingersnap Honey Swirl

1/4 cup Snap liqueur
1/4 cup honey
2 tablespoons sugar
pinch of salt

Instructions

First, prepare the ice cream. Heat the milk, cream, cream cheese, sugar, and honey in a small, thick-bottomed pot over low heat, stirring constantly. Once the mixture is hot, but not boiling, remove it pot from heat and slowly whisk half the cream mixture into the egg yolks in a large bowl until smooth, adding the cream in a small, steady stream. Then add the egg yolk mixture back into the cream mixture in the pot and whisk until combined.
Place the pot back over the stovetop over the low heat. Whisk in the pumpkin puree and the spices and continue cooking for another 10 minutes, stirring constantly. Remove from heat and allow to cool to room temperature before covering and placing in the refrigerator to cool overnight, or for at least 5 hours.
Now you can prepare the swirl. Mix together all ingredients in a small pot over medium heat. Bring mixture to a boil and reduce heat to low. Allow to simmer for 30 minutes, then remove from heat and allow to cool to room temperature. Cover and refrigerate for at least 2 hours until it becomes a very thick syrup.
Once the ice cream mixture has chilled long enough, prepare the ice cream according to the manufacturer's directions on your ice cream maker. Allow the ice cream to churn until it appears thick and taffy-like (I have the cuisinart ice cream machine and it usually takes about 20 minutes of churning to get to this point).
Add the thick syrup, trying to add it in streams rather than thick blobs, if possible. Give it about 10-20 seconds to churn the ribbons of thick syrup in and then shut the machine off. Scoop the mixture into an air-tight and freezer-safe container and immediately seal it and place it in the freezer. Allow to freeze for at least 4 hours before serving.

Nutrition Facts

Pumpkin Ice Cream with a Gingersnap Honey Swirl

Amount Per Serving

Calories 198 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Cholesterol 99mg33%

Sodium 38mg2%

Potassium 112mg3%

Carbohydrates 23g8%

Sugar 21g23%

Protein 2g4%

Vitamin A 3650IU73%

Vitamin C 1mg1%

Calcium 63mg6%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.