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Author Notes: Pumpkin pie, deconstructed! This recipe pairs two of my favorite fall recipes: ice cream á la David Lebovitz (he has never steered me wrong) and chewy, spicy gingersnaps adapted from Pithy & Cleaver. An intensely complex and delightful mouthful. A tip: I normally make the ice cream custard the day before, to allow it to chill thoroughly over night, and churn the ice cream while I prep the cookie dough. It's best to make the gingersnaps the same day you'll be serving your ice cream sandwiches to maximize cookie softness. I used canned pumpkin this time around as I didn't have time to make my own puree. However, because excess water will change the way your ice cream freezes, be sure to strain your puree extra-well if you make your own pumpkin puree from scratch. As for assemblage: I usually have the ice cream sandwich eaters make their own. Its fun, and it eliminates the need to freeze the sandwiches between making-and-eating, which makes for soft, unfrozen cookies, my preference. —dpm
Serves about 18 sandwiches
pumpkin ice cream
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 teaspoon freshly-grated ginger
- 1/2 teaspoon ground cinnamon
- 1 cinnamon stick
- 1/2 teaspoon freshly-ground nutmeg
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
- In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.
- Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
- Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.
- Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
- Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.
- 2 cups all purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon unsweetened cocoa
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 1 egg
- 1/4 cup molasses
- 1/2 tsp grated fresh ginger
- 1/2 cup chopped candied ginger
- 1/4 cup coarse sugar, for rolling (optional)
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom, and pepper.
- In a large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger, and molasses until smooth. Fold in the flour mixture until well combined, then add in candied ginger.
- Shape dough into 1 inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6-7 minutes until just set.
- Let cookies cool for a few minutes on the cookie sheet, then remove to a wire rack until cool. Store in a tightly sealed container until ready to serve.