(Image source from: Holiday special Pumpkin Ice Cream with flavored gingerbread)

Why go for a plain pumpkin pie when you can do so much more with your favorite fall ingredient. How about a rich, creamy, decadent pumpkin ice cream? Yeah, you heard me right! A dollop of frozen pumpkin delight on top of a ginger-spiced cake? Irresistible, isn't it. Whomp up this delectable treat for your holiday guests. Rest assured, they will keep digging for more. Check out the recipe.

For the Earl Grey-Maple Gingerbread

 

Ingredients
2 Eggs (lightly beaten)
2 cups Pure Maple Syrup
2 cups Sour Cream
1/2 cup Butter (melted)
4 2/3 cups All-purpose Flour
2 tablespoons Earl Grey Tea Leaves (ground)
2 teaspoons Ginger (
2 teaspoons Baking Soda
1 teaspoon Salt
1 recipe Pumpkin Ice Cream

Instructions
Preheat oven to 350 degrees F. Lightly grease and flour a 13x9x2-inch baking pan and keep aside.
In a bowl, whisk in eggs, maple syrup, sour cream, and melted butter.
In a large bowl, mix together flour, ground tea, ginger, baking soda, and salt. Add egg mixture to flour mixture and blend well. Pour batter into the greased and floured pan and spread the mixture evenly.
Bake for 45 to 50 minutes or until done. Cool in pan on a wire rack for 30 minutes.

Pumpkin Ice Cream

Ingredients
1 quart Vanilla Ice Cream, (softened)
3/4 cup Canned Pumpkin
1 tablespoon Orange Liqueur or Orange Juice
1 1/2 teaspoons Pumpkin Pie Spice

Instructions
In a mixing bowl, beat together vanilla ice cream, canned pumpkin, orange liqueur, and pumpkin pie spice. Transfer ice cream to a freezer container, cover tightly and freeze for at least 4 hours before serving. Serve a dollop on top of a slice of Earl-Grey maple gingerbread.

Recipe Source: Better Homes and Gardens

AW: Suchorita Dutta Choudhury