Ginger Ice Cream Sandwiches Food

GINGERBREAD-SPICED ICE CREAM SANDWICHES

Steps:

• Line a quarter sheet pan or 9-by-13-inch baking pan with plastic wrap, leaving an overhang. Spread the ice cream in the pan in an even layer with an offset spatula. Freeze until very firm, about 4 hours.
• Sift the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. (If the dough seems dry, add 1 to 2 tablespoons water.) Transfer the dough to a sheet of plastic wrap, shape into a disk and wrap tightly. Refrigerate until chilled, about 20 minutes.
• Line 3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut the dough into 2-by-4-inch rectangles (a pizza cutter is great for this); you'll get about 24. Arrange on the prepared pans, about 1 1/2 inches apart, and prick each cookie with a fork a few times down the center. Freeze until firm, 15 to 30 minutes.
• Preheat the oven to 325 degrees F. Bake the cookies, one baking sheet at a time, until golden on the bottom but still soft in the center, 15 to 20 minutes. Transfer to a rack and let cool 5 minutes on the pan, then transfer the cookies to the rack to cool completely.
• Lift the ice cream out of the pan using the plastic wrap and invert onto a cutting board; discard the plastic. Working quickly, cut the ice cream into twelve 2-by-4-inch rectangles. Sandwich the ice cream between the cookies, place on a baking sheet and return to the freezer.
• Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Stir in the vegetable oil. Dip each sandwich partway in the white chocolate, then sprinkle with nonpareils. Return to the baking sheet and freeze until ready to serve.

GINGER PEACH ICE CREAM SANDWICHES

Steps:

• Set up grill for indirect cooking over medium heat (no heat source directly under cookies).
• Soften ice cream on the counter for 10 minutes. Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart. Top the scoops with another piece of parchment. Gently flatten the scoops into 2-inch disks about 1-inch thick. Put the baking sheet in the freezer to harden while making the cookies.
• In a mixing bowl, combine rest of the ingredients. Stir to form dough. Drop by rounded tablespoons onto foil baking sheet. Place foil baking sheet on another foil baking sheet (for stability and insulation) and set on grill away from heat. Cover grill and cook 12 to 16 minutes or until just baked and browned.
• Remove from grill and let cool to room temperature.
• Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve.
• INDOOR: Preheat oven to 375 degrees F. Prepare cookies as directed and drop onto an ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

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.

GINGER ICE CREAM

Steps:

• In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
• Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
• Preheat the oven to 350 degrees F.
• In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

GINGER ICE CREAM

Steps:

• In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
• Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
• Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

GINGER CRISP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375 degrees. Cut 2 12-by-16-inch rectangles from parchment paper. On each piece of parchment, draw 12 circles (3 1/2 inches) with a pencil. Place each piece of parchment, pencil-side down, on a baking sheet.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until pale yellow, about 4 minutes. Add vanilla and egg whites; beat until combined, scraping down the sides of the bowl with a rubber spatula. Add flour, salt, ground ginger, and crystallized ginger. Beat on low speed until just incorporated.
• Spoon a heaping tablespoon of batter onto each circle. With back of a spoon, spread evenly to edges. Bake until cookies are golden brown around edges, about 12 minutes; rotate sheets twice during baking for even browning. Transfer sheets to wire racks to cool completely.
• When cool, spoon about 1/2 cup of peach ice cream on the bottom of a cookie. Top with another one, and press down gently, forcing ice cream to edges. Wrap in plastic, and place in freezer. Repeat with remaining cookies and ice cream. Freeze sandwiches at least 2 hours before serving.

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.

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.

GINGER ICE CREAM

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir ginger into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

GINGERSNAP LEMON ICE CREAM SANDWICHES

Steps:

• To make the ice cream:
• Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
• Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
• To make the cookies:
• Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
• Beat the butter, 1/4 cup of the granulated sugar, and the brown sugar together until smooth. Stir in the egg. Mix in the molasses. Stir in the dry ingredients in 2 additions. Refrigerate the dough until very firm, at least 3 hours.
• Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
• Preheat the oven to 350°F. Line 3 baking pans with parchment paper. Cut the dough into 1/2-inch-thick slices. There should be at least 24 cookies. Put the remaining 1/4 cup granulated sugar in a bowl. Coat the cookies with the sugar. Place the cookies 2 1/2 inches apart on the prepared pans. Bake the cookies until set and no longer wet looking, 10 to 12 minutes. They will be puffy when you take them out of the oven and will sink as they cool.
• To assemble the sandwiches:
• Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.

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.

GINGER CREME SANDWICH COOKIES

Steps:

• Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

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.