Sure, it’s cold outside. But we’re still eating frozen dessert because nothing beats the combination of freshly-made smooth and creamy pumpkin gelato and crunchy crushed gingersnap cookies. So get out that homemade ice cream freezer and join us. You won’t be sorry.

1 cup pumpkin purée
1 1/2 cups whole milk
1 cups heavy cream
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
1 tablespoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons maple syrup
Crushed gingersnaps

Freeze the work bowl of an ice cream maker according to the manufacturer’s instructions. Set a small metal bowl into a large bowl filled with ice.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks and sugars until light and airy.

Slowly add half the warm pumpkin mixture into the egg yolk mixture, whisking to temper the warm mixture into the eggs. Pour the yolk/pumpkin mixture back into the saucepan and cook over low heat, stirring until the custard thickens and coats the back of a spoon. It should register between 170°F and 180°F on a digital thermometer.

Pour the mixture into the small bowl set into the large bowl filled with ice; occasionally stir to cool the mixture, then refrigerate overnight.

The next day, transfer the custard to an ice cream maker. Freeze according to the manufacturer’s instructions. When frozen, transfer to a container in thirds while layering in the maple syrup and crushed ginger snaps. Freeze for 3-4 hours before serving. Makes about 1 quart.