Ice Cream Sandwiches- Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Cover, and let stand for 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
Prepare and 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 the manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.
Milk Caramel-
Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10-15 minutes, until reduced by almost half, about 2 hours. Remove from heat, and beat with a wooden spoon until cool. Milk caramel can be refrigerated in an airtight container up to 2 weeks.
Originally Submitted
1/26/2012
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