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Pumpkin-Gingerbread Ice Cream Sandwiches

54

Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger.

  • Yield: Makes 15

Photography: John Lawton

Source: Martha Stewart Living, October 2006

Ingredients

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup Milk Caramel
  • 1 cinnamon stick
  • 6 large egg yolks
  • 1/4 cup sugar
  • 1/2 cup canned solid-packed pumpkin
  • 1/2 teaspoon pure vanilla extract
  • Chewy Gingerbread Cookies

Directions

  1. Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.

  2. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.

  3. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.

Reviews Add a comment

  • ladygriffin
    11 NOV, 2012
    I've been making this ice cream recipe (not the cookies) for the last three thanksgivings and I found it was worth all the effort because it's always a hit. Last year I added a half cup of chopped sweet and spicy pecans while it was mixing in the ice cream maker and it came out delicious!
    Reply
  • jennihasbadnews
    9 OCT, 2008
    This was an all morning project, and didn't turn out right for me, but I think the second time I try it, it will work marvelously. I made a note that the milk caramel is unnecessary. After trying to get condensed milk to reduce for two hours, and only accomplishing a huge mess, I'll try to just use one cup of straight sweetened condensed milk next time. Also, the ice cream is a must make the day before project! It was still soupy after 3 hours of hanging out in the freezer.
    Reply
  • jennihasbadnews
    9 OCT, 2008
    This was an all morning project, and didn't turn out right for me, but I think the second time I try it, it will work marvelously. I made a note that the milk caramel is unnecessary. After trying to get condensed milk to reduce for two hours, and only accomplishing a huge mess, I'll try to just use one cup of straight sweetened condensed milk next time. Also, the ice cream is a must make the day before project! It was still soupy after 3 hours of hanging out in the freezer.
    Reply
  • rebeccarae
    30 SEP, 2008
    Couldn't I just use store-bought dulche de leche instead of making the milk caramel? It's a little time-consuming!
    Reply
  • christitucker
    15 SEP, 2008
    These are great. I have made them the last two years and people rave over them. They are a little labor intensive to make but well worth it.
    Reply
  • dwebb179
    15 SEP, 2008
    Yes I'm having the same problem...I can't access either of the links.
    Reply
  • spydyrgrrl
    15 SEP, 2008
    Link for the cookie recipe.
    Reply
  • spydyrgrrl
    15 SEP, 2008
    I'd recommend against using the microwave. The stove-top method is much easier to monitor the color and thickness that way.
    Reply
  • spydyrgrrl
    15 SEP, 2008
    It's probably just caramelized milk of some sort. Wait, I found the recipe! http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=e94761876e70f010VgnVCM1000003d370a0aRCRD
    Reply
  • kraftgg
    15 SEP, 2008
    You can also use this method: Ingredients * 1 can sweetened condensed milk Directions 1. Empty the sweetened condensed milk into a large microwave safe bowl. 2. Microwave on medium power for two minutes and stir with a wire whisk. 3. Microwave on medium power for another two minutes and stir. 4. Return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes. 5. Be careful, this will get very hot. 6. Let cool and serve over pancakes, toast, etc Hope it helps. Do a Google search and see what you can come up with.
    Reply