Best 2 Ginger Crisp Ice Cream Sandwiches Recipes
Indulge your taste buds with a symphony of flavors in our delectable Ginger Crisp Ice Cream Sandwiches. These delightful treats are a perfect blend of textures and flavors, featuring a crisp ginger cookie exterior that crumbles perfectly in your mouth, embracing a velvety smooth and creamy ice cream center infused with the warmth of ginger. Each bite offers a delightful dance of sweet, spicy, and refreshing notes, leaving you craving more. This recipe article not only guides you through the creation of these delightful sandwiches but also includes variations to suit your preferences, ensuring that every bite is an extraordinary culinary experience. Whether you prefer a classic vanilla ice cream filling or an adventurous salted caramel, this article has it all. Get ready to embark on a flavor journey that will tantalize your taste buds and leave you utterly satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH ICE CREAM FOR GINGER CRISP ICE CREAM SANDWICHES
While this ice cream is delicious on its own, it also makes memorable peach ice-cream sandwiches when layered between ginger-scented cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil. Meanwhile, prepare an ice-water bath; set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and cool in ice-water bath.
- Peel and pit peaches, reserving skin and pits. Slice each peach into 10 wedges, place in a nonreactive saucepan, and stir in lemon juice and 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until peaches are tender and liquid has thickened slightly, 10 to 15 minutes. Let cool.
- Stir peach schnapps into peach mixture. Transfer to the bowl of a food processor, and pulse to a chunky puree, 10 to 15 pulses; set aside.
- In a large saucepan set over high heat, bring milk, cream, peach skins, and pits to a boil. Reduce heat to medium low; simmer 5 minutes. Cover, and let stand 15 minutes.
- Meanwhile, in an electric mixer fitted with the whisk attachment, combine egg yolks, salt, remaining sugar, and vanilla. Beat at medium-high speed until mixture is thick and pale yellow, about 3 minutes.
- Strain milk mixture into egg mixture; discard solids. Beat at low speed to combine. Cook over low heat, stirring, until mixture coats the back of a wooden spoon, 3 to 5 minutes. Pass through a sieve into a bowl set in ice-water bath. When chilled, stir in peach puree. Freeze in an ice-cream maker according to manufacturer's instructions, in 2 batches if necessary. Store in an airtight plastic container in the freezer for up to 1 week.
GINGER CRISP ICE CREAM SANDWICHES
When combined with homemade peach ice cream, delicately scented ginger crisp cookies make for a sophisticated ice cream sandwich.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12 sandwiches
Number Of Ingredients 9
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.
Tips:
- For the best results, use fresh ginger. Fresh ginger has a more intense flavor than ground ginger, and it will give your ice cream sandwiches a more authentic ginger flavor.
- If you don't have a ginger grater, you can use a microplane grater or a fine grater. Just be sure to grate the ginger very finely, so that it will evenly distribute throughout the ice cream.
- Be sure to chill the ice cream base for at least 4 hours before churning. This will help the ice cream to set up properly and will give it a smoother texture.
- When churning the ice cream, be sure to stop churning once the ice cream has reached a soft-serve consistency. If you churn the ice cream for too long, it will become too hard and difficult to scoop.
- To make the ginger crisp cookies, be sure to use cold butter. Cold butter will help the cookies to hold their shape in the oven.
- Be sure to bake the ginger crisp cookies until they are golden brown around the edges. This will help them to have a crispy texture.
- Once the ginger crisp cookies have cooled, be sure to store them in an airtight container. This will help them to stay fresh and crispy.
Conclusion:
These ginger crisp ice cream sandwiches are the perfect summer treat. They are refreshing, flavorful, and easy to make. With a few simple ingredients, you can create a delicious dessert that is sure to please everyone.
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