- milk - 2 glasses
- cornstarch - 4 teaspoons
- thick cream - 1 1/4 Cups
- sugar - 2/3 Cups
- corn syrup - 2 items. spoons
- salt - 1/4 teaspoons
- softened cream cheese - 3 st. spoons
- Pumpkin puree - 1 Glass
- Ground ginger - 1 teaspoon
- cinnamon - 1 teaspoon
- vanilla extract - 1 teaspoon
- ginger biscuits - 1/2 cup
- whiskey - 2 items. spoons (optional)
1. In a bowl, mix 1/4 cup of milk and cornstarch, set aside. In the pan, mix the remaining milk, cream, sugar, corn syrup and salt. Bring to a boil over medium heat. 2. Cook for 4 minutes, add the starch mixture. Bring to a boil and cook, stirring until the mixture thickens, about 2 minutes. 3. Place cream cheese in a bowl, pour 1/4 cup hot milk mixture and whisk until smooth. Then beat with the remaining milk mixture. 4. Add the pumpkin puree, vanilla extract, ginger and cinnamon. 5. Pour the mixture into a polyethylene bag, seal and immerse in a bowl of ice water. 6. Pour the mixture into the ice cream machine and follow the manufacturer's instructions. 7. Put the ice cream in a storage container and refrigerate about 2 hours in the freezer. 8. Remove ice cream from the freezer and mix with crushed ginger biscuits and whiskey, if used. Place the ice cream back into the freezer and refrigerate from 2 1/2 hours to 1 week.
Servings: 4