Pumpkin Ice Cream and Snickerdoodles

Last week I got a hankerin' for pumpkin ice cream. We love all things pumpkin around here, but pumpkin ice cream is a real treat. We usually get it at the local ice cream parlor, but it's soooo pricey, I thought I'd give it a whirl. It could not have been easier.

I used my handy-dandy ice cream maker. And the recipe was as simple as stirring the ingredients. I paired it with Snickerdoodles -- our favorite cinnamon cookie -- for a yummy weeknight dessert.

Pumpkin Ice Cream

14 oz. can of pumpkin
1 cup white sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ginger
1/4 cup maple syrup
1 cup milk
2 cups whipping cream

Mix ingredients, chill thoroughly, and pour
into Ice Cream Maker.

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Snickerdoodles

1-1/2 c. sugar
1/2 c. butter
1/2 c. shortening
2 eggs
2-3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1/4 c. sugar mixed with 1 t. cinnamon

Preheat oven to 400 degrees F.
Cream butter, shortening, and sugar.
Add eggs and beat well.
Add dry ingredients and mix until thoroughly combined.
Roll dough into 1-inch balls.
Roll in cinnamon sugar mixture.
Place on ungreased baking sheet, 3 inches apart.
Bake for 8 to 10 minutes.
Remove from sheets to a rack immediately.

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