Pumpkin And Ice Cream Sandwich Food

PUMPKIN AND ICE CREAM SANDWICH

Steps:

• Scoop out filling from a leftover pumpkin pie. Spread on a graham cracker. Top with softened vanilla ice cream and another graham cracker. Freeze until firm.

PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES

Steps:

• 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.

PUMPKIN-FACE ICE CREAM SANDWICHES

Steps:

• In a small bowl, combine the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint orange with red and yellow food coloring. Frost the tops of 24 sugar cookies. Make pumpkin faces, using raisins for eyes and nose. Add a smile with red icing and stem with green icing. Let dry completely., Spoon ice cream onto bottom of plain cookies; top with frosted cookies. Place in individual plastic bags; seal. Freeze until serving.