Pumpkin Gingersnap Ice Cream
For 76 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 23g of fat, and a total of 361 calories. This recipe serves 8. It is perfect for Summer. If you have brown sugar, ground cinnamon, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes.
Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.
Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are great choices for Gingersnap Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "