Pumpkin Ice Cream Sandwiches With Gingersnap Cookies

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What's Gaby Cooking
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1 cup fresh pumpkin puree or canned unsweetened pumpkin puree

1 tsp. vanilla extract

2 cups heavy cream

3⁄4 cup firmly packed dark brown sugar

5 egg yolks

1 tsp pumpkin pie spice

1⁄4 tsp. salt

Pinch of freshly grated nutmeg

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cloves

1/2 cup well chilled heavy cream

1 stick (1/2 cup) unsalted butter, softened

1 cup sugar

1/2 cup dark corn syrup

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