Pumpkin Pie Ice Cream

Philadelphia style ice cream is not a frozen custard, so it doesn't require cooking or eggs.  Some people prefer frozen custard, but I find that I'm less likely to use my ice cream maker if I have to cook the ice cream and let it cool first.  My son and I are always dashing off different flavors of Philly style ice cream and the family loves it all summer long.  My husband, Dave, and my children all prefer the flavor of Philly style ice cream over custard.  I like both.

Pumpkin Pie Ice Cream
1 cup cooked pumpkin (from a can is fine)
1 Tbsp pumpkin pie seasoning (or a combination of cinnamon, nutmeg, ginger, and allspice)
2 cups heavy cream
1 cup milk
1/2 cup dark brown sugar
2 Tbsp molasses
1 cup coarsely crumbled shortbread biscuits (cookies) or gingersnaps

Combine all but the shortbread/gingersnaps in a bowl.  Stir until sugar is dissolved.  Freeze in ice cream maker as directed.  Add shortbread crumbles for the last 2 minutes.  Serve fresh.