Snow and Pumpkin Pie Ice Cream

 Woke up to a little bit of snow this morning.  It was cold and the pellet stove felt good.
The snow soon melted and we ran some errands once it warmed up a little.

I had left over pumpkin puree from the other day, so decided to try some pumpkin pie ice cream.

                   Pumpkin Pie Ice Cream

2 cups whole milk

1 cup packed light brown sugar

2 Tablespoons molasses

1 3/4 cup pumpkin puree

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/4 teaspoon ground nutmeg

2 cups 1/2 n 1/2

1 teaspoon vanilla

1 cup crumbled vanilla wafers

In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar and molasses until the sugar is dissolved.  Stir in the pumpkin puree, cinnamon, ginger and nutmeg.  Add the 1/2 n 1/2 and vanilla.  Turn the ice cream machine on and pour mixture into the freezer bowl and let mix until thickened:  about 20 - 25 minutes.  Add the crumbled cookies during the last 5 minutes of mixing.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an air tight container and place in the freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.