Pumpkin Gingersnap Ice Cream - cooking recipe

Ingredients

2 cups heavy whipping cream
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 cup solid-pack pumpkin
1 (14 ounce) can Eagle Brand(R) Sweetened Condensed Milk
1 1/2 cups crushed gingersnap cookies

Preparation

Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.