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3 hrs 30 mins
It's time for all thing pumpkin! Came across this recipe in The Washington Times. It called for breaking up gingersnaps & adding them to the ice cream when it is almost firm. I prefer to serve them on the side. Better to make the custard ahead of time - it needs a 3 hour minimum chill time (preferably overnight) before processing in ice cream maker. Once churned, eat it quick - it gets grainy when stored beyond a few days in the freezer. Actually it has the best mouth feel after about an hour in the freezer after being churned.
Units: US | Metric
Serving Size: 1 (172 g)
Servings Per Recipe: 6