Ginger Snap and Pumpkin Ice Cream Sandwiches

Ingredients:

• 2 cups whole milk
• 2 1/2 cups heavy cream
• 1 cup granulated sugar
• 1/2 tablespoon cinnamon
• 1/2 tablespoon nutmeg
• 1 teaspoon ground ginger
• 1 whole cinnamon stick
• 1/2 teaspoon kosher salt
• 8 large egg yolks
• 22.5 ounces pumpkin puree (canned is fine)
• 1/2 tablespoon vanilla
• 2 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1/8 teaspoon ground pepper
• 11 tablespoons unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• 1 large egg, at room temperature

Course: dessert

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