- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup dulche de leche (store bought)
- 1 cup cinnamon stick
- 6 cup large egg yolks
- 1/4 cup sugar
- 1/2 cup canned solid-packed pumpkin
- 2 cup tbl. fresh lemon juice
- 1/2 teaspoon pure vanilla extract
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.
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.
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