Happy Holidays! I hope everyone had a restful and wonderful Thanksgiving. I wanted to share another recipe that my kids love this time of year. I love pumpkin anything, and this is a fun way to use pumpkin puree. I always make these ice cream sandwiches for the kids when we are having dinner parties. It will impress children and adults alike! Cheers! - Jane
Jane’s Ginger Cookie & Pumpkin Ice Cream Sandwiches
• 2 ¼ cups all purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• ¼ cup molasses
• 2 tablespoons white sugar
Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheets to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Pumpkin Ice Cream
• 1 cup canned unsweetened pumpkin puree
• 1 tsp. vanilla extract
• 2 cups heavy cream
• ¾ cup firmly packed dark brown sugar
• 5 egg yolks
• ½ tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. salt
• Pinch of freshly grated nutmeg
• 1 tbsp. bourbon
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2 quart saucepan over medium heat, combine 1 ½ cups of the cream and 1/3 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining ½ cup cream and the remaining ¼ cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about ½ cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container.