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Pumpkin Ice Cream Sandwiches with Gingersnap Cookies
- 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
- 1 tsp. vanilla extract
- 2 cups heavy cream
- 34 cup firmly packed dark brown sugar
- 5 egg yolks
- 1 tsp pumpkin pie spice
- 14 tsp. salt
- Pinch of freshly grated nutmeg
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 1/2 cup well chilled heavy cream
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup sugar
- 1/2 cup dark corn syrup
Directions:View on What's Gaby Cooking
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