This, I am quite proud to say, was an experimental recipe that I thought up entirely on my own. Jeff and I got an icecream maker as a wedding present, and this was, I think, our fourth time using it. I had some extra pumpkin and wanted to make pumpkin ice cream. There are plenty of good recipes online if you want to make it yourself, or you can just buy some.
My innovation was mixing in cookie dough, but ginger snap dough, not chocolate chip. I made my favorite ginger snap recipe from the Ivy Bake book, but I left out the baking powder and soda and the egg (they're unnecessary, since I wouldn't be baking the cookies, and unwanted, since it would leave raw egg in the icecream). Instead, to get the ingredients moist enough to stir into dough, I just added water (milk would probably have worked better). I froze the ginger snap dough for an hour or two, then took it out and cut it into small cubes. Then I mixed it into softened pumpkin icecream for a delicious treat. Extra good in crepes!
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