My friends made this with their fantastic, fancy ice cream maker and we gobbled it up like starving children. Thick and creamy with that pumpkin pie spice, it sat perfectly on the equally delicious home made gingerbread cookies.
For the Pumpkin Ice Cream:
1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves (we used nutmeg instead since we had no cloves)
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
In a bowl, mix together all of the ingredients. Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the instructions for your ice cream machine.
for the Gingerbread Cookies:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil
1 cup sugar plus 1 tablespoon (for sprinkling)
1 large egg (at room temperature)
1/2 cup light unsulphured molasses
Preheat oven to 350. In a small bowl, combine the dry ingredients (except the sugar) and set aside. In a large bowl on the medium speed of a mixer, beat the oil and the sugar for 2-3 minutes. add the egg and molasses and beat well. add the dry ingredients and mix throughly. drop rounded teaspoonfulls onto an ungreased cookie sheet, leaving several between for expansion. sprinkle lightly with extra sugar. bake for 12 minutes. cool the cookie, then remove from sheet and cool completely.