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Description
A creamy homemade pumpkin ice cream swirled with gingersnap cookies makes for the perfect fall dessert.
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2/3 cup Dixie Crystals Dark Brown Sugar
- 4 egg yolks
- 3/4 cup pumpkin puree
- 1 Tbsp. canela
- 1 tsp. nutmeg
- 3/4 tsp. ginger
- 1/4 tsp. cloves
- 1/2 tsp. salt
- 2 cups gingersnap cookies (broken into pieces)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol365mg122% |
| Sodium870mg36% |
| Potassium570mg16% |
| Protein12g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber4g16% |
| Sugars53g |
| Vitamin A180% |
| Vitamin C6% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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