Pumpkin Gingersnap Ice Cream

I love this recipe! I've made it 3 times already and it comes out great everytime! I use the ginger snaps from Trader Joe's. They are very crunchy and have little pieces of ginger. They don't get soggy and really make the whole dessert. I raise the amount by 1/4 cup and lower the amount of sugar by 1/4 cup (3/4 cup for each). I haven't used bourbon yet and it still comes out great! Plus it's super easy! Yum Yum!!!

Easy to assemble, with fabulous results. Delicious way to wow guests. Add the bourbon, you won't be disappointed!

Excellent and very easy. I didn't use the bourbon since it would be served to kids. This ice cream has a very light and fluffy texture.

LOVE LOVE LOVE IT! This is a really outstanding recipe! Be sure to save it in your binder of coveted recipes. It is very easy to make, with easy to find ingrediants. I plan to make several batches to serve at Thanksgiving. Would love to make an ice cream pie w/ this w/ a gingersnap crust for Thanksgiving too! My Notes: I did process the gingersnaps (Nabisco) in a mini prep processor and ended up with fine pieces. I liked it with the fine pieces but next time I will try chopping the gingersnaps by hand for bigger chunks to see what that is like. Bet it will be just as great! The first batch I used 2 tsp of Makers Mark Bourbon instead of 2 tbl. It gave the very faintest hint of bourbon but the next batch I will I use the full 2 tbl to see what that is like. My ice cream was very soft when it was done at 2.5 hrs and poured into containers and put into the freezer to firm up. I used a Cuisinart ice cream/sorbet maker purchased at Costco. It ran about $45 I think. Works great!