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Pumpkin-Gingerbread Ice Cream Sandwiches

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Recipe photo courtesy of John Lawton

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.

Source: Martha Stewart Living, October 2006
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Ingredients

Directions

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How would you rate this recipe?
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  • 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

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