Chris Douglass, chef-owner of Ashmont Grill in Dorchester, “loves the combination of ginger and pumpkin.”

For the ice cream 6 egg yolks

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/2 teaspoon salt

3 cups heavy cream

1 1/2 cups whole milk

1 1/2 cups pumpkin puree

1/4 cup bourbon

1 teaspoon ground cinnamon

1 teaspoon ground ginger

In a large mixing bowl, whisk the egg yolks, dark and light brown sugars, and salt.

In a heavy saucepan, heat the cream and milk until it begins to bubble around the edges. Very slowly whisk the hot cream mixture into the egg mixture. Return the cream-egg mixture to the saucepan and cook over moderate heat, stirring often, until it’s thick enough to coat the back of a wooden spoon, about 8 to 10 minutes. Set a fine mesh strainer over a bowl and strain the custard. Refrigerate until cold.

In a small bowl, combine the pumpkin puree, bourbon, cinnamon, and ginger. Stir the pumpkin mixture into the cooled custard. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a covered container and freeze until firm, about 2 hours.

For the gingersnaps 1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

1 egg

1/4 cup molasses

2 1/2 cups flour

1 1/2tablespoons freshly grated ginger

4 teaspoons ground ginger

2 teaspoons baking soda

1/4 teaspoon salt

In a large bowl, with an electric mixer, beat the butter and 1 1/2 cups sugar until fluffy. Beat in the egg and molasses.

In a medium bowl, whisk the flour, fresh and ground ginger, baking soda, and salt. With the beaters on low, mix the dry ingredients into the butter mixture until fully blended. Chill the dough until firm, at least 2 hours.

Set the oven at 350 degrees. Line a cookie sheet with parchment paper. Place the remaining 1/2 cup sugar in a bowl. Roll the dough into 1-inch balls. Roll these in the sugar, then place about 2 inches apart on the prepared sheet. Bake until golden, about 12 minutes. Transfer the cookies to a rack to cool.

To assemble the ice cream sandwiches: Scoop medium-size balls of softened ice cream onto the bottom sides of half of the cookies. Cover each one with another cookie, bottom side down, and press down lightly. Freeze for at least 30 minutes before serving.

Lisa Zwirn is a regular contributor to the Globe Magazine’s food issues. Send comments to magazine@globe.com.