It can't be fall in my house without making big soft ginger cookies. This year I was looking for new things to try, and decided they would be perfect for ice cream sandwiches. Their softness would hold up to freezing and still be pliable enough to eat with something cold inside. I made the pumpkin ice cream from The Craft of Baking, because that is the recipe David Lebovitz cited in his blog post with a pumpkin ice cream recipe, and I own it! This is the first time I've made ice cream that didn't turn to stone in the freezer, and is pleasantly pliable but not too soft. It may be the lack of cooking, really. The egg yolks are tempered but not cooked again on the stove. Maybe that was a mistake in the recipe, but the taste is delicious and creamy and very very pumpkiny. I did add a bit of pumpkin powder from the herb store in addition to the canned pumpkin, and I think it added a dimension of flavor.
I hear what you're thinking. Pumpkin and ginger make sense for fall, but not ice cream sandwiches! That may be true in most of the world, but here in South Carolina the temperature went back to the upper 80s today, so we are dying for cold treats. I just wasn't ready to completely let go of fall!
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