Pumpkin Ice Cream Sandwich


Pumpkin Ice Cream
- 2 cups half & half
- 1 tsp. pumpkin spice
- 4 yolks
- 1 cup sugar
- 1 cup pumpkin puree

Gingerbread Cookies
- 3 cups all purpose flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. ground black pepper
- 1/2 cup unsalted butter, soften
- 1/2 cup dark brown sugar
- 1 egg
- 2/3 cup molasses


Pumpkin Ice Cream
1. In a medium pot, bring half & half and pumpkin spice to a boil over medium heat.
2. In a medium bowl, whisk yolks and sugar to blend. Gradually whisk in hot cream mixture.
3. Return custard to a pot, stir over medium-low heat until it reaches 165 degrees.
4. Remove from heat, strain into a bowl that sit over an ice-bath.
5. Whisk in pumpkin puree.
6. Let cool completely, cover and chill overnight.
7. Churn.

Gingerbread Cookies
1. Sift all dry together. Set aside.
2. In a mixer with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy.
3. Add egg and molasses. Beat until well combined.
4. Gradually add dry ingredients, beating until incorporated.
5. Divide the dough into half, and wrap each half in plastic wrap. Chill overnight.
6. On a lightly floured surface, roll the dough into 1/4" thick. Use a 3" circle cookie cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet. Chill for 10 minutes.
7. Bake at 350 degrees for 10-12 minutes or until they are firm.

No comments:


Blog Widget by LinkWithin