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1
Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top.
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2
In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.
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3
Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
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4
Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.
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5
Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar, then stir until cool, then chill thoroughly, preferably overnight.
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6
Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer's instructions.
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7
Preheat oven to 350F and line a baking sheet with parchment paper.
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8
In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, cardamom, and pepper.
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9
In a large bowl, beat together sugar and vegetable oil. Beat in egg, grated fresh ginger, and molasses until smooth. Fold in the flour mixture until well combined, then add in candied ginger.
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10
Shape dough into 1 inch balls, roll in coarse sugar if desired and place on baking sheet. Bake 6-7 minutes until just set.
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11
Let cookies cool for a few minutes on the cookie sheet, then remove to a wire rack until cool. Store in a tightly sealed container until ready to serve.
