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Pumpkin ice-cream sandwiches

Makes 15 Servings
Makes 15 Servings


  • 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


Baking Directions:

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.

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