Recipe: Gingerbread cookie ice cream sandwiches
- 2 vanilla beans, seeds scraped out
- 3 cups 35% cream
- 1 1/2 cups granulated sugar
- 1 cup whole milk
- 6 egg yolks
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/4 cup fancy molasses
- 2 cups all-purpose flour
- 1 tbsp cocoa powder
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp sea salt
- 1/2 cup turbinado or coarse sugar
1 To make the ice cream, place the vanilla bean seeds and pods in a medium saucepan along with the cream, sugar and milk, and bring to a simmer.
2 Whisk 2 ladles of the hot cream mixture into the egg yolks to temper, and stir into the saucepan.
3 Slowly cook the custard over medium-high heat, stirring frequently, until thick enough to coat the back of a spoon, about 170ºF; do not let the custard boil.
4 Remove from the heat and stir in the vanilla extract. Strain the custard through a fine sieve into a wide shallow container.
5 Cover with plastic wrap and chill for 4 hours or overnight. Pour into an ice cream maker, following the manufacturer’s directions.
6 Transfer the ice cream to a container and keep frozen until ready to use.
1 To make the gingerbread cookies, whisk together the granulated and brown sugars and the oil in a large bowl, followed by the egg and the molasses.
2 In a separate medium bowl, sift together the flour, cocoa powder, baking soda, ginger, cinnamon, allspice and sea salt.
3 Mix the dry ingredients into the wet until combined. Form the dough into 1½" balls and roll in the turbinado sugar.
4 Arrange the balls 2" apart on a parchment paper-lined baking sheet. Bake in a preheated 350ºF oven for 7 to 9 minutes, until cracked but still soft. Let the cookies cool completely before assembling.
5 Sandwich 2 cookies with 1 scoop of vanilla ice cream and keep in the freezer, individually wrapped in waxed paper, in an airtight container until ready to serve.
Makes: 16 sandwiches