Name: Pumpkin Coconut Ice Cream with Gingersnaps
Prep time: 300 min
Cook time: 240 min
Total time: 540 min
Yield: 10 servings
Ingredients: 3 large eggs; 2 large egg yolks; 1½-3/4 cups granulated sugar; ¼ cup brown sugar; 1 cup canned pumpkin; 1 tablespoon pure vanilla extract; 1 teaspoon pumpkin spice; 4 cups coconut milk; 1/2 - 1 cup gingersnaps (chopped); Optional: maple syrup as garnish