Ginger Crisp Ice Cream Sandwiches Food

GINGERSNAP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
• Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.

GINGERBREAD ICE CREAM SANDWICHES

Steps:

• In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours., Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool., To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.

GINGERSNAP ICE CREAM SANDWICH

Steps:

• For the ice cream: In a large saucepan, bring the cream, milk, half of the granulated sugar, the fresh ginger and candied ginger to a boil. Remove from the heat and steep for 10 to 15 minutes. Bring the mixture back to a boil.
• Meanwhile, whisk the yolks and remaining sugar until light and pale. Gradually add the hot dairy mixture to the yolks, whisking constantly. Continue tempering until the dairy mixture (including the solids) is fully incorporated.
• Dump the mixture back into the saucepan and cook, stirring constantly over medium heat, until thick and the mixture can coat the back of a spoon, 2 to 3 minutes.
• Strain the mixture through a fine mesh sieve into a clean bowl set over an ice bath and discard the solids. Stir frequently until mixture cools completely, about 1 hour.
• Cover and chill the ice cream base in the refrigerator for at least 8 hours.
• Process the chilled ice cream base in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in the freezer until firm, at least 2 hours or up to overnight.
• For the cookies: Preheat the oven to 350 degrees F. Line a small baking sheet with plastic wrap. Line two baking sheets with parchment paper.
• In a stand mixer fitted with the paddle attachment, mix the butter at medium speed until light and smooth, about 3 minutes. Add the granulated sugar and continue to mix until light and fluffy, about 5 minutes. Add the eggs and salt, and mix until incorporated.
• In a measuring cup, mix together the molasses and vinegar, then add to the mixer and mix at medium speed until incorporated. Add the candied ginger and fresh ginger and mix until fully incorporated, about 2 minutes.
• Whisk together the flour, baking soda, ground ginger, cardamom, cinnamon, cloves and allspice. With the mixer running on the lowest speed, add the dry ingredients, and mix until combined.
• Place the dough on the plastic-lined baking sheet, and wrap tightly with plastic wrap. Chill the dough until firm, about 30 minutes.
• Scoop the cookie dough with a 2-tablespoon scoop. Roll half of the dough balls in granulated sugar and roll the other half in turbinado sugar. Place the dough balls on the parchment-lined baking sheet (about 48 cookies in total) and bake until the cookies are just set, 8 to 12 minutes. The cookies will crackle on top.
• Pull the cookies from the oven and firmly tap the baking sheet on a solid surface to deflate the cookies. Cool completely on the sheet tray.
• Scoop some ice cream and sandwich between a granulated-sugar-coated cookie and a turbinado-sugar-coated cookie. Repeat for the remaining cookies and ice cream. Serve immediately or store the ice cream sandwiches in the freezer until ready to eat.

GINGERSNAP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
• On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
• Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.

GINGER ICE CREAM SANDWICHES

Steps:

• To make the cookies: Cream butter with 3/4 cup sugar in a large bowl. Sift in remaining ingredients (except for the additional sugar) and mix until a firm dough forms. Wrap tightly in plastic wrap and refrigetate for at least 30 minutes.
• Preheat oven to 325-degrees F. Roll dough our on a floured board to 1/4-inch thick. Cut dough into 8-three inch squares and then arrange on a cookie sheet. Cut remaining dough into shapes using a cookie cutters or free-form and place on cookie sheet.
• Sprinkle all cookies with sugar. Bake for 20 minutes or until light brown. Cool on rack. While cookies are cooling, mix ice cream and ginger together.
• Divide ice cream mixture into fourths and spread evenly on four cookies. Roll edges in chocolate chips. Top with remaining cookies.
• Wrap ice cream sandwiches in plastic wrap and freeze until firm (overnight or for at least 4 hours). Serve frozen.

GINGERSNAP AND LEMON ICE CREAM SANDWICHES

Steps:

• Make the gingersnaps:
• Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.
• Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen.

ICE CREAM SANDWICHES

Steps:

• First make the ice cream.
• Scald milk over low heat, but do not boil.
• Stir in sugar and salt until dissolved.
• Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
• Slowly add the milk, a little at a time, to the beaten egg yolks, beingcareful not to heat the eggs too quickly, and continuing to beat mixture.
• Place double boiler together, and cook over hot water, until mixture is thick and smooth.
• Chill.
• Add vanilla extract, whipping cream, and half and half.
• Fold this mixture into the custard.
• Churn freeze.
• Pack in tub and place in freezer.
• Then make the Sandwich.
• In the top of a large double boiler, combine butter and chocolate. (Have heat on barely simmer.).
• Heat about 4 minutes, stirring often, until melted. During these 4 minutes, do the next 2 steps.
• Line an 11"x17" cookie sheet/pan (one with sides) with parchment paper.
• Put flour and cocoa powder in sifter on a piece of wax paper.
• Remove butter/chocolate mixture from heat and stir in sugar and salt.
• Add eggs and vanilla and blend well.
• Sift in flour/cocoa mixture and stir until just blended.
• pour batter onto parchment lined pan and spread to even thickness.
• Bake at 375 degrees F (190 C) 8-10 minutes, or until testing with toothpick comes out clean.
• Cool on rack for at least an hour.
• Finally build the Ice Cream Sandwich.
• Cut the Sandwich Brownie into 5ths lengthwise, and 8ths crosswise. (making 40 blocks).
• Take ice cream out of freezer and allow to soften slightly, just enough to scoop, but firm enough not to melt while you are working. If the ice cream gets too soft, put it back in the freezer and be patient. Continue when ice cream is hard again.
• Spread ice cream on first cut out shape about 1" thick or less, following shape of the cut out.
• Place second cut out on top of ice cream, press down slightly. Place on wax paper lined tray and put into your freezer.
• This is the hardest part, getting them into the freezer without too much melt down. If the sides are sloppy, you can trim them with a sharp knife, after you finish the last one.
• Freeze for 2-3 hours before serving.
• If freezing for longer, wrap individually in plastic wrap as soon as they get hard.
• Will keep for up to a week, though best used within 3 days.
• Alternative cutting.
• Using cookie cutter, cut out an even number of shapes from cooled brownie. (don't worry if there is an odd number, you can eat that one when no one is looking). Follow rest of above assembly instructions. This will make less sandwiches, as there is a lot of waste in the cutting. These scraps can be reserved to serve with bowls of ice cream.
• Elise gave me Ice Cream Sandwich Molds. This is fairly easy, once you get the hang of it. The scraps can be mushed into the mold to work like the cut outs.