hi guys :) i have the pleasure of guest posting today here on adventures of brad and kendra. i blog over at the lily white english rose and am a true english at heart working in seattle as an au pair for 3 boys (handful believe me lol). i am a candle lover, cake baker, nail polish addict and book collector to name a few, but today i wanted to share with you this amazing recipe i tried this weekend, be warned its seriously delicious :)
pumpkin ice cream
you will need:
1 (15 ounce) can of pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/2 gallon softened vanilla ice cream
36 ginger snaps
in a large bowl combine the pumpkin, sugar, salt, ground ginger, ground cinnamon and ground nutmeg and mix until well blended. stir in the pecans. fold in the ice cream. line a 13x9 inch dish or sealable plastic container with 18 cookies. spread half the ice mixture over the cookies. repeat the layers with the last one being ice cream and freeze until firm, this should take a couple of hours.
it is such an easy ice cream i loved making it and it tastes so yummy. since moving to the states i am loving pumpkin! and this is perfect for the up and coming holiday season :)
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