Spicy Gingersnap & Pumpkin Ice Cream Sandwiches

• pumpkin ice cream
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/3 cup plus 2 tablespoons granulated sugar
• 1 teaspoon freshly-grated ginger
• 1/2 teaspoon ground cinnamon
• 1 cinnamon stick
• 1/2 teaspoon freshly-ground nutmeg
• 1/4 teaspoon kosher salt
• 5 large egg yolks
• 1/4 cup packed dark brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup canned pumpkin puree
• spicy gingersnaps
• 2 cups all purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon unsweetened cocoa
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 1 egg
• 1/4 cup molasses
• 1/2 tsp grated fresh ginger
• 1/2 cup chopped candied ginger
• 1/4 cup coarse sugar, for rolling (optional)

1. Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
2. In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.
3. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
4. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.
5. Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
6. Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer's instructions.
7. Preheat oven to 350F and line a baking sheet with parchment paper.
8. In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom, and pepper.
9. In a large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger, and molasses until smooth. Fold in the flour mixture until well combined, then add in candied ginger.
10. Shape dough into 1 inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6-7 minutes until just set.
11. Let cookies cool for a few minutes on the cookie sheet, then remove to a wire rack until cool. Store in a tightly sealed container until ready to serve.

pumpkin ice cream, milk, heavy cream, sugar, ginger, ground cinnamon, cinnamon, freshlyground nutmeg, kosher salt, egg yolks, brown sugar, vanilla, pumpkin puree, flour, ground ginger, baking soda, salt, ground cinnamon, unsweetened cocoa, ground cardamom, freshly ground black pepper, sugar, vegetable oil, egg, molasses, ginger, candied ginger, coarse sugar

Taken from food52.com/recipes/7458-spicy-gingersnap-pumpkin-ice-cream-sandwiches (may not work)