Ginger Snap and Pumpkin Ice Cream Sandwiches

Ingredients

• 488 ml whole milk
• 595 ml heavy cream
• 200 g granulated sugar
• 0.5 Tbsps cinnamon
• 0.5 Tbsps nutmeg
• 1 tsp ground ginger
• 1 whole cinnamon stick
• 0.5 tsps kosher salt
• 8 large egg yolks
• 637.86 g canned pumpkin puree
• 0.5 Tbsps vanilla
• 250 g all purpose flour
• 1.5 tsps baking soda
• 2 tsps ground cinnamon
• 2 tsps ground ginger
• 1 tsp ground nutmeg
• 0.13 tsps ground pepper
• 11 Tbsps unsalted butter
• 133.33 g granulated sugar
• 1 tsp vanilla extract
• 84.25 ml molasses
• 1 large egg