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Pumpkin-Gingerbread Ice Cream Sandwiches

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. The cookies can be made well in advance, leaving you plenty of time to prepare for the arrival of guests -- or goblins.

  • yield: Makes 15
Photography: John Lawton

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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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, October 2006

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Reviews (15)

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 15 Sep, 2008

    Yes I'm having the same problem...I can't access either of the links.

  • 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.

  • 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.fc77a0dbc44dd1611...

  • 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.

  • 15 Sep, 2008

    I found two recipes that are for making "MILK CARAMEL" which is also known as the Spanish word Dulce de leche for milk caramel, in Portuguese it is called "Doce de leite."

    Ingredients
    4 cups (1 liter) milk
    1 cup sugar
    1 teaspoon cornstarch

    Pour milk, sugar and cornstarch in a non-stick saucepan and and cook it over low heat, stirring fairly constantly for about 45 minutes or until the milk achieves the consistency you want.

    Serve plain or use it as cake filling.

  • 14 Sep, 2008

    Anyone else having trouble when they click on the "Milk Caramel" and "Chewy Gingerbread Cookies" links in this recipe? I click on them and it takes me to a page that says something about how the page I am looking for can't be accessed at this time.

  • 14 Sep, 2008

    its milk caramel.

  • 14 Sep, 2008

    These sound fantastic... but what exactly is mild caramel? I'm unfamiliar with the term...Anyone know?

  • 10 Dec, 2007

    These are deliciously seasonal. We enjoyed them very much at our house. I froze extra sandwiches already made in some saran wrap to pull out of the freezer whenever we wanted. Also, the cookies themselves are very delicious.