Pumpkin & Gingersnap Cookie Dough Ice Cream

Pumpkin Palooza continues!  I was in a different location for the last four days and let's just say that it made blogging a little difficult.  But I left you salivating all weekend in anticipation, I'm sure.  Well, salivate no more!  The palooza continues with an ice cream recipe.

I was going to give you some plain-jane pumpkin ice cream, but an ingenious friend of mine made a comment on the Oven Love Facebook page that suggested adding gingersnaps into the mix.  I decided to take it one step further and add gingersnap cookie dough.  Maybe that's one step backward since I didn't go through with the cookie baking, but it was a step in the right direction.  Genius idea, right?

I don't know about you, but I'm a cookie dough person.  I hate to admit it, but once I get a little taste of that stuff, it's over.  Forget that batch of actual cookies I thought I was going to make.  The strange part is that I usually just eat it frozen or in ice cream, not from the bowl.  Maybe I got used to not licking the spoon after having my own bakery business, I don't know.  Strange.

I wasn't sure if the gingersnap dough would be too spicy raw, but it had just enough flavor for me.  The ginger flavor came through strongest, so if you don't like heavy ginger, I'd cut back a little.  Oh and don't let me forget to mention that the ice cream pictured is actually goat's milk ice cream.  I've been on a goat's milk kick since I discovered it at my local farmer's market.  The stuff is amazing- you can substitute it for milk or cream, it's milder than cow's milk, it's easier to digest.. I'm smitten.  It had me at goat.

I bet you're gonna like this ice cream.  Goat's milk or not.  If you actually make this stuff, I think you'll realize that pumpkins are permeating every facet of your kitchen and your life.  Just surrender to the pumpkin madness and thank me later.

Pumpkin and Gingersnap Cookie Dough Ice Cream
(adapted from Pennies on a Platter and Robin Miller's Newlywed Cookbook)

For the ice cream base:

5 large egg yolks
1 1/2 cups whole milk  (I substituted raw goat's milk for the milk and cream here.)
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

In a small bowl, whisk the egg yolks: set aside.

Warm the milk, cream, sugar, spices and salt in a medium saucepan over medium heat until the edges begin to bubble.  Gradually add half of the milk mixture into the egg yolks, whisking constantly.  Turn the heat to low and scrape the yolks back in to the saucepan.  Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).

Working quickly, pour mixture through a strainer and into a bowl.  Stir in the brown sugar until dissolved and cooled.  Chill thoroughly in the fridge, preferably overnight.  Now would be a good time to prepare the cookie dough (below).

Once chilled, whisk in the vanilla and pumpkin puree.  Freeze in your ice cream maker according to manufacturer’s instructions.  While the ice cream is churning, remove the cookie dough from the fridge and cut into bite-sized chunks.  Return to the freezer until the last few minutes of churning.  When the ice cream is ready, turn off the machine and fold in as much cookie dough as you'd like, quickly with a spatula.  (I used about 6-8 ounces of cookie dough bits for mine).  Store in a freezer-safe container and freeze for one to two hours before serving.


For the cookie dough:

1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 tablespoon ground ginger (or less if you like)
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup packed brown sugar
3 tablespoons white sugar, divided
1 1/2 tablespoons butter, softened
5 tablespoons molasses
2 tablespoons water
1/2 teaspoon vanilla extract

Combine dry ingredients in a bowl.  Mix well with a fork.  In a mixing bowl, beat brown sugar, 2 tablespoons white sugar, and butter until light and fluffy.  Beat in molasses, water and vanilla.  Add flour mixture and mix until blended.  Roll dough into a ball, wrap with plastic wrap and freeze a few hours until hardened.

I hope you'll stick around for the rest of Pumpkin Palooza 2010.  If you've got any must-make pumpkin recipes for me, comment below with links or email me at ovenloveblog@gmail.com.