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Pumpkin Ice Cream Sandwiches with Gingersnap Cookies


Pumpkin Ice Cream Sandwiches with Gingersnap Cookies Recipe

Ingredients:
  • 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:
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