Gingerbread-Pumpkin Ice Cream Sandwiches

I saw this recipe in Martha Stewart magazine last year and thought it sounded perfect for my family's typical Sunday dinner. It is grown up enough for the adults to enjoy but fun enough for the kids. I finally made it last Sunday and everyone loved it.

For the ice cream:

Makes 15

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup canned solid-packed pumpkin
• 1 cinnamon stick
• 6 large egg yolks
• 1/4 cup sugar
• 1/2 cup canned solid-packed pumpkin
• 1/2 teaspoon pure vanilla extract
• Chewy Gingerbread Cookies

Directions

1. Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
2. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
3. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.

For the cookies:

• 3 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 2 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark-brown sugar
• 2 tablespoons finely grated, peeled fresh ginger
• 1/2 cup unsulfured molasses
• 2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
• 1/3 cup granulated sugar

Directions

1. Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
   
2. Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
3. Preheat oven to 325 degrees. Shape dough into 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
4. Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.