RECIPE

Pumpkin & Gingerbread Ice Cream

Name: Pumpkin & Gingerbread Ice Cream
Ingredients: 2 cups Heavy Cream; 1 cup Pumpkin Purée; 1 ½ cups Condensed Milk; 1 tbsp Vanilla extract; 1 ½ cups Ginger Biscuits (roughly chopped )

Thanksgiving Marathon of Recipes

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Pumpkin & Gingerbread Ice Cream

Servings 8 servings

Author Chef Lorna Maseko

Ingredients

2 cups Heavy Cream
1 cup Pumpkin Purée
1 ½ cups Condensed Milk
1 tbsp Vanilla extract
1 ½ cups Ginger Biscuits roughly chopped

Instructions

Whip cream until stiff peak. Then in a separate bowl add pumpkin purée, condensed milk, vanilla extract and combine. Then add the pumpkin mixture to the cream and fold in until well combined.
Fold in 1 cup of the Ginger biscuits to the creamy mixture. Pour mixture into a freezable container then top up with remaining crushed ginger biscuits. Cover with cling wrap and place in the freezer overnight.
Serve and enjoy with salted caramel.