Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
- Yield: Makes about 1 cup
Photography: John Lawton
Source: Martha Stewart Living, October 2006
- 14 ounces sweetened condensed milk
Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
Remove from heat, and beat with a wooden spoon until cool.