Homemade Gingerbread Ice-cream Sandwiches
Ingredients:
1/2 cup heavy cream
1 cup whole milk
1 cinnamon stick
1/2 cup milk caramel
1/4 cup sugar
6 large eggs
1.2 tsp pure vanilla extract
1/2 cup canned solid packed pumpkin
Chewy gingerbread cookies
Instructions:
1. In a saucepan, bring together cream, milk, milk caramel and cinnamon stick.
2. Simmer over medium heat.
3. Turn off the heat, cover and keep aside for 30 minutes.
4. Turn on the heat and simmer over high heat, stir occasionally.
5. Remove from heat and discard cinnamon stick. Keep aside.
6. Arrange an ice water bath, keep aside.
7.Whisk sugar and yolks until pale and thick.
8. Slowly add hot milk mixture.
9. Add vanilla and pumpkin, beat to combine well.
10. Sieve mixture through fine sieve into a bowl if ice water bath.
11. According to manufacture's instructions, freeze ice cream.
12. Sandwich ice-cream between gingerbread cookies and enjoy/
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