Posts Tagged ‘ice cream’

Let me first start by apologizing for the fact that I don’t have any pictures of the ice cream sandwiches because, well, we ate them!  We ate them fast.  Real fast.  And they were good.  Real good.  I’m sorry.

But I do have this:

PA050038which proves that I did infact have the cookies.  So that’s something right?

So if you want to make ice cream sandwiches, this is what you’ll need to do.  Make these gingersnaps.  Find yourself some ice cream.  (I used coffee, but I really want to try it with that yummy brown-butter ice cream!) Temper the ice cream somewhat to soften it.  Place a scoop of ice cream on one cookie.  Top with the other cookie.  Wrap the whole-dang-thing in a little plastic wrap.  Freeze for a few hours.  Remove from freezer.  Eat.  Moan.  Go back to the freezer and eat another.  Yum.

Gingersnap cookies adapted from The Baker’s Dozen Cookbook

The only thing I would do differently next time is to add a couple Tablespoons of minced crystallized/candied ginger to the dough.

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground cardamom
  • rounded 1/4 teaspoon kosher salt
  • 2 Tablespoons brewed strong coffee, cooled
  • 1/3 cup unsulfured molasses
  • 1 Tablespoon minced peeled fresh ginger
  • 3/4 cup sugar
  • 12 Tablespoons unsalted butter, softened

In a medium bowl, gently whisk together the flour, baking soda, ginger, cloves, allspice, white pepper, cardamom, and salt.

In a medium glass measuring cup, stir together the coffee, molasses, and fresh ginger.

In the bowl of a standing mixer, using the paddle attachment, cream the butter and sugar on medium speed.  Scrape down the sides of the bowl.  With the mixer running on low, add the flour mixture and the molasses mixture, in three alternate batches, starting with the flour mixture, and ending with the molasses mixture.  Finish the last few stirs by hand.

Chill the dough thoroughly, at least 4 hours, or overnight.

Place the oven rack in the center-most position, and preheat the oven to 350 degrees.  Line two cookie sheets with parchment paper. (The original recipe states that these cookies bake best on parchment paper)

Using a 1-Tablespoon measure, scoop out rough balls of dough, and roll them into balls with the palms of your hands.  Space them two-inches apart on the cookie sheets, 12 balls per sheet.  Using the palm of your hand or the oiled bottom of a drinking glass, flatten the balls to 1/4-inch thick.  (Anyone have a tortilla press?  I bet it would work beautifully!)  Bake the cookies, one sheet at a time, for about *11 minutes.  The centers will remain slightly chewy.  Cool on the cookie sheets for two minutes before removing to a cooling rack.

*If you are using these gingersnaps for ice cream sandwiches, bake them so that they have slightly chewy centers.  If you’re baking them to be eaten as gingersnaps, bake them for two minutes longer (13 minutes).

And while we’re at it, a friend of mine from work has been munching gingersnap-wiches filled with ricotta cheese.  Oh gosh, they’re good.  Since learning that, I’ve also tried panir and fresh farmer’s cheese.  Yum.


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Holy Moses!  It turned out so dang good, I still have some in my freezer!  Still in the freezer?  If it was so good, why oh why do I still have some in the freezer?  Well, I like to horde.  I don’t like to be without good things.  So I put them away and never use them, knowing that I could if I wanted to.  It’s backwards, I know.  It doesn’t make any sense, I know! (But I seriously kept a jar of pumpkin butter for over a decade once- and then had to throw it away because it wasn’t good anymore!!!)  But alas, here I am with one serving of perfectly delicious brown-butter ice cream, just sitting in the fridge waiting for me to enjoy it.

And tonight I’m home alone!

And I won’t have to divide that “single serving” in two.

Tonight I might overcome my hording habits.

Saints be praised!

I am cured.

And now, let me share with you this most fabulous, most delicioso, most wonderful, yummy ice cream. You should know that I didn’t figure this out on my own.  Melissa of Traveler’s Lunchbox posted it and she found it in the new book Fat.

Brown-butter ice cream from the Traveler’s Lunchbox via Fat

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/2 cup (one stick) unsalted butter
  • 1/2 teaspoon lemon juice
  • 3 large egg yolks, at room temperature
  • 1/8 teaspoon fine sea salt (or plain ol’ kosher salt if you must!)

Place the milk, cream, and 1/4 cup of the sugar into a 4-qt pot and set over medium heat.  Stir every-so-often, just to melt the sugar.  Remove from the heat and set aside.

Find a glass measuring cup with a pour-spout, and set it near the stove.  You will pour your browned butter into the cup when it is ready.

In a small saute pan, heat the butter slowly until it has completely melted.  Then continue to cook, watching very carefully until the butter begins to turn golden, and then light brown.  Once the solids begin to turn color, the cooking goes very quickly, so be attentive! As soon as it becomes light brown, carefully pour in the lemon juice (it will spatter a bit), and use a rubber spatula to pour it all into the glass measuring cup.  Set aside to cool.

In a large bowl, break up the three yolks and whisk in the remaining 1/4 cup of sugar and the salt.  Whisk until the yolk mixture has become lighter in color.  Slowly whisk in the warm (not hot) butter, as if you were making a mayonnaise.  Continue this emulsification process until all the butter has been incorporated, including the brown solids.

One small ladle at a time, whisk the warm milk mixture into the yolk/sugar mixture.  When the two are completely combined, pour it all back into the 4-qt pot, and slowly heat, stiring constantly with a rubber spatula.  Cook the mixture to 160 degrees or until it coats the back of a wooden spoon.

Strain the ice cream base through a fine mesh strainer to ensure that you don’t have any bits of cooked egg floating around in your ice cream.  Cool, cover, and refrigerate for at least 4 hours.


Eat with your eyes closed and dream about all things glorious and lovely.  Yum.

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The month of May is like a gift-giving extravaganza in our family.  It all started with me, naturally.  Well, I was the first born!  ONE.  And then came the little brother (who was due on my birthday, thank-you very much).  Lucky for him he was born 3 days late!  TWO.  And of course, he happened to show up on Mother’s day.  THREE.  Then I went and married this crazy Aries, and with only three weeks between our birthdays, he just gets shoved into the extravaganza too.  FOUR.  And now look at me.  Not only do I have to share with that pesky kid brother, but with my mom and husband too!  Where is the love I ask you?  Where is the individual attention?  The doting quality time?  Oy.

Well, this year, I’ve volunteered to make dessert for the aforementioned extravaganza.  “You can’t make your own birthday cake!” my mom whined.  But who else could possibly make it?  Dad’s really just a cookie-maker.  Lars, well it’s his extravaganza too.  Laura’s working, and Scott…well, we’ll have a conversation about the five gallons of chocolate mousse another day… But ahh, I reminded her that I love making dessert, and with 9 people attending the extravaganza, we were pretty much guaranteed to eat it all, foregoing the possibility of having too much left-over.  Truly, a great situation to be in!

So I’ve planned to make this cool strawberry pie-like, cake-like thing-a-ma-bob, accompanied by home-churned cardamon ice cream.

I made my regular ice-cream recipe, and added 4 pods-worth of mortared cardamon while it was cooking.  I also threw in a “spent” vanilla bean, leftover from a different project.  I’ll be churning in the morning and the pictures will follow!


Basic Ice Cream Base
yields approximately one quart

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 6 egg yolks
  • 2/3 cup sugar

Before starting, prepare a fine mesh strainer set over a medium bowl large enough to accept the ice cream base.

Combine the cream, milk and sugar in a 2 quart saucepan.  Warm the mixture until the sugar has dissolved.  Turn off the heat.

Separately, whisk the egg yolks to just mix them.  Then whisk a few ladles of the warm cream mixture into the yolks (this method is called “tempering”).  Pour the yolk mixture back in to the cream mixture, whisking as you pour.

Turn the heat back to low and, stirring constantly with a wooden spoon or plastic spatula, cook the base until it “coats” the spoon.  I always cook it until it reaches 160 degrees for safety’s sake.  Cooking the base too long, or too aggressively will coagulate the egg proteins and result in scrambled eggs.

Strain the base through the mesh strainer and then pour into a storage container.

Refrigerate over-night, or until it is thoroughly chilled.


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