Pinwheel Pumpkin Ice Cream Sandwiches


So sometimes Joshua offers US to make desserts and then forgets to tell me - because by US he means me :) Luckily I asked early enough and he joined me in helping to make dessert to take over to some new friends place for dinner. They turned out quite adorable and overly scrumptious!

On another note I swore I would avoid pumpkin for at least a week and then couldn't help myself and failed, I accept failure in the form of pumpkin ice cream though!

Pinwheel Pumpkin Ice Cream Sandwiches:

Pinwheel Cookies:
Note: I avoided making pinwheel cookies for so long because who wants to make 2 doughs for 1 cookie, but alas I learned you split the dough and only have to add the chocolate- super simple!

6 tbs cocoa powder + tbs butter + 2 tbs milk
1 cup butter; room temp
1 cup sugar
2 egg yolks
2 tsp vanilla
2 tbs milk
3 cups flour

1     in a small saucepan melt the butter in the milk
2     remove from heat and stir in cocoa powder until melted, set aside
3     beat butter and sugar until light and fluffy
4     beat in egg yolks
5     beat in vanilla and milk
6     slowly mix in flour
7     split dough in 2/3 and 1/3 dough balls
8     set the 2/3 dough aside
9     mix the 1/3 dough ball with the cocoa powder mixture
10   split each flavor dough in half and set half of chocolate and half of
       vanilla dough aside
11   on a floured sheet of parchment paper roll out the vanilla dough into
       an 11-12" x 7-8" rectangle
12   on another floured sheet repeat with the chocolate dough
13   gently transfer the chocolate dough on top of the vanilla dough so they
       are directly on top of one another
14   run the rolling pin lightly over the top so that the 2 dough flavors seal
       together a little
15   carefully roll them together into a cylinder, set aside
16   repeat with the remaining dough halves
17   cover in plastic wrap an let set in refrigerator for at least 1/2 hour- 2 days
18   preheat oven to 325 degrees F
19   slice dough into about 1/4" slices
20   place on baking sheet and bake for 10-15 minutes

pumpkin ice cream:
inspired by this recipe

1 1/2 cup whole milk
1 cup heavy cream
1/3 cup sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1 cinnamon stick
1/2 tsp nutmeg
1/4 tsp salt
5 egg yolks
1/4 cup dark brown sugar; packed
1/2 tsp vanilla extract
3/4 pumpking puree

1   in a saucepan over medium-low heat mix the milk, cream, sugar, spices
2   heat until the edges begin to bubble and the mixture is hot
3   in a small bowl lightly whisk the egg yolks
4   pour a cup of the warmed cream into the egg yolks and whisk continuously
5   pour egg yolk mixture into the saucepan and cook over low heat until
    mixture coats the back of a wooden spoon and is around 170-180 degrees F
    (on a candy thermometer)
6  remove from heat and mix in  brown sugar
7   store in refrigerator overnight in an airtight container
8   remove from fridge and mix with vanilla and pumpkin puree
9   make ice cream according to manufacturer's instructions

To assemble:

1  Let pinwheel cookies cool off completely
2  scoop some ice cream out onto parchment paper
3  roll ice cream to about 3/4" thick
4  using a biscuit cutter cut the ice cream to a size that works with the cookie
5  place inside 2 pinwheel cookies and gently press together
6   doesn't hurt to wrap it up all cute and add string :)

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