Food & Cooking Recipes Dessert & Treats Recipes Pumpkin-Gingerbread Ice Cream Sandwiches 3.2 (54) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Lawton Yield: 15 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. Ingredients 1 cup whole milk ½ cup heavy cream ½ cup Milk Caramel 1 cinnamon stick 6 large egg yolks ¼ cup sugar ½ cup canned solid-packed pumpkin ½ teaspoon pure vanilla extract Chewy Gingerbread Cookies Directions 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. 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. 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. Rate it Print