Pumpkin Ice Cream Recipe
5 large egg yolks
1 ½ cups whole milk
1 cup heavy cream
⅓ cup plus 2 tablespoons sugar
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
1 cinnamon stick
⅛ teaspoon ground nutmeg
¼ teaspoon kosher salt
¼ cup packed dark brown sugar
½ teaspoon vanilla extract
¾ cup pumpkin puree
Follow the recipe directions for the pumpkin ice cream and snickerdoodle cookies. Freeze the ice cream overnight then cut round ice cream patties out of the pan using a cookie cutter.
Sandwich between two cookies. Repeat with additional ice cream and cookies. Wrap individually in plastic wrap and store in freezer until ready to consume!