lightly grease cookie sheet, set aside. mix together flour, baking soda, salt and spices. in another large mixing bowl combine oil, syrup, milk and sugar. pour dry into wet and mix well. roll dough into one inch balls, flatten slightly, and press cookies into demerra sugar. place sugar side up on cookie sheet, bake for ten minutes or so, and do not overbake. let cool on the cookie sheet for a few minutes before transfering to cooling rack.
mix quarter cup of soy milk with arrowroot powder and set aside for later.
mix soy creams and milk together in a sauceman, and split the vanilla bean scraping the seeds into the milk. drop the bean in as well, and bring the mixture to a boil, then lower and simmer gently for thirty minutes.
remove the bean shell, stir in the sugar and bring to a boil again. when the mixture has just started to boil remove from the heat and add in the arrowroot. this should immediately thicken the milk. set saucepan aside to cool, then place into the fridge for up to twelve hours.
freeze according to your ice cream maker's instructions.
sandwich ice cream between ginger cookies and eat chewy goodness. creamy cool bites with the ginger warming your belly. vanilla dripping down your hand and i'll nibble your fingers. ice cream by the spoonful, straight from the freezer standing in the kitchen, then let's eat ice cream in bed, watch the sun turn into gold. it's back to work in the morning.