Spicy gingersnap & pumpkin ice cream sandwiches
Alcoholic beverages
Pumpkin pie, deconstructed! This recipe pairs two of my favorite fall recipes: ice cream á la David Lebovitz (he has never steered me wrong) and chewy, spicy gingersnaps adapted from Pithy & Cleaver. An intensely complex and delightful mouthful. A tip: I normally make the ice cream custard the day before, to allow it to chill thoroughly over night, and churn the ice cream while I prep the cookie dough. It's best to make the gingersnaps the same day you'll be serving your ice cream sandwiches to maximize cookie softness. I used canned pumpkin this time around as I didn't have time to make my own puree. However, because excess water will change the way your ice cream freezes, be sure to strain your puree extra-well if you make your own pumpkin puree from scratch. As for assemblage: I usually have the ice cream sandwich eaters make their own. Its fun, and it eliminates the need to freeze the sandwiches between making-and-eating, which makes for soft, unfrozen cookies, my preference.
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