Pumpkin Gingersnap Ice Cream

Ingredients

• 1 can Pumpkin (15 Ounces)
• 2 cups Heavy Cream
• 1 cup Granulated Sugar
• 1 Tablespoon Pumpkin Pie Spice
• 4 teaspoons Pure Vanilla Extract
• teaspoons Salt
• 1/2 cup Gingersnap cookies, broken into small pieces

Instructions

1. Combine all ingredients in a medium bowl.
2. Using an immersion blender (or regular blender) blend until smooth and all of the ingredients are well combined.
3. Cover and refrigerate until well chilled, about an hour.
4. Turn on your ice cream maker (at least 1 1/2 quart or larger) and pour in the pumpkin mixture.
5. Churn until it’s a stiff soft-serve consistency (according to manufacturer’s instructions).
6. Stir in broken gingersnap pieces.
7. Pour into a freezer safe container and freeze until firm, about 6 hours.