Name: Ginger Snap and Pumpkin Ice Cream Sandwiches
Prep time: 45 min
Cook time: 585 min
Total time: 45 min
Yield: 20 servings
Ingredients: 2 cups milk; 2.5 cups heavy cream; 1 cup granulated sugar; 0.5 tablespoon cinnamon; 0.5 tablespoon nutmeg; 1 teaspoon ground ginger; 1 cinnamon stick; 0.5 teaspoon kosher salt; 8 large egg yolks; 22.5 ounces pumpkin puree; 0.5 tablespoon vanilla; 2 cups all purpose flour; 1.5 teaspoons baking soda; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 0.125 teaspoon ground pepper; 11 tablespoons butter; 0.6666667 cup granulated sugar; 1 teaspoon vanilla extract; 0.25 cup molasses; 1 large egg

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Ginger Snap and Pumpkin Ice Cream Sandwiches Recipe — Recipes Zone

Method

18 steps · 45 min

01
Steep the Cream Base
In a medium saucepan, combine the 2 cups milk, 2 1/2 cups heavy cream, 1 cup granulated sugar, 1/2 tablespoon ground ginger, 1/2 tablespoon ground cinnamon, 1 cinnamon stick, 1/2 tablespoon nutmeg, and 1/2 teaspoon kosher salt. Heat the mixture over medium heat, stirring occasionally, until it's steaming and just begins to foam around the edges.
02
Remove from Heat
Take the saucepan off the heat.
03
Temper the Yolks
In a small bowl, whisk the 8 large egg yolks until they turn a pale yellow. Slowly drizzle in one cup of the warm cream mixture, whisking constantly to temper the yolks without scrambling them.
04
Thicken the Custard
Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, making sure to scrape the bottom and sides of the pan. Continue cooking until the mixture visibly thickens and coats the back of a spoon, leaving a clear trail when you run your finger across it.
05
Prepare Ice Bath
Prepare an ice bath by filling a large bowl with ice and water, then nestle a smaller, empty bowl inside it.
06
Strain and Chill
Pour the warm cream mixture through a mesh strainer into the smaller bowl set in the ice bath. This catches any bits of cooked egg yolk, ensuring a smooth ice cream base.
Stir in the 22 1/2 ounces pumpkin puree and 1/2 tablespoon vanilla. You can add the cinnamon stick back to the mixture if you like, for more steeping. Chill the mixture thoroughly, ideally overnight, until it's very cold.
07
Churn Ice Cream
Pour the chilled pumpkin mixture into the freezer can of an electric ice cream maker. Churn according to your manufacturer's instructions until it reaches the consistency of soft-serve ice cream.
08
Whisk Dry Ingredients
In a small bowl, whisk together the 2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, and 1/8 teaspoon ground pepper.
09
Cream Butter and Sugar
In the bowl of an electric mixer, beat the 11 tablespoons butter until it's soft and pliable. Add the 2/3 cup granulated sugar and continue beating until the mixture is smooth and creamy, light in color.
Stop the mixer occasionally to scrape down the sides of the bowl. Stir in the 1 teaspoon vanilla extract, 1/4 cup molasses, and 1 large egg, mixing until thoroughly combined.
10
Add Dry Ingredients
Gradually mix the whisked dry ingredients into the wet mixture until a smooth cookie dough forms. Be careful not to overmix.
11
Shape and Chill Dough
Turn the dough out onto a lightly floured surface and divide it in half. Roll each half into a log, about 2 inches in diameter. Wrap each log tightly in plastic wrap, then roll them lightly on the counter to smooth them out. Refrigerate or freeze the logs until they are firm enough to slice cleanly.
12
Preheat Oven
Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
13
Slice Cookies
Using a serrated knife, carefully slice the chilled dough logs into 1/4 inch rounds, doing your best to maintain their circular shape.
14
Sugar and Bake
Arrange the cookie rounds on the prepared baking sheets, leaving some space between them. Sprinkle the tops with granulated or coarse sugar for a little extra sparkle and crunch.
15
Bake Cookies
Bake the cookies for 10–13 minutes, rotating the pans halfway through the baking time to ensure even browning. They should be set around the edges but still a little soft in the center.
16
Cool Cookies
Let the cookies cool on the baking sheets for about 2 minutes to firm up slightly before carefully transferring them to a wire rack to cool completely.
17
Store Dough
The unbaked cookie dough logs can be refrigerated for up to five days or frozen for up to three months, ready to slice and bake whenever a craving strikes.
18
Store Baked Cookies
Once baked, the ginger snaps can be stored in an airtight container at room temperature for approximately a week.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	335kcal	17%
Fat	20g	29%
Carbohydrate	35g	13%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Method

Steep the Cream Base

Remove from Heat

Temper the Yolks

Thicken the Custard

Prepare Ice Bath

Strain and Chill

Churn Ice Cream

Whisk Dry Ingredients

Cream Butter and Sugar

Add Dry Ingredients

Shape and Chill Dough

Preheat Oven

Slice Cookies

Sugar and Bake

Bake Cookies

Cool Cookies

Store Dough

Store Baked Cookies

Nutrition

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