RECIPE: Chewy Ginger Snap with Pumpkin Ice Cream Sandwiches
Chewy Ginger Snap with Pumpkin Ice Cream Sandwiches
As we step into fall we can’t help but notice all the sweets and treats of the season! Rose City Style Guide has teamed up with Shelby’s Sweet Shoppe to bring you a drool worthy recipe this month and how you can make it at home!
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp ginger
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
*extra sugar for rolling
1. Preheat oven to 350 F
2. Cream the butter and sugar until light and fluffy
3. Beat in the egg and the molasses.
4. Add the dry ingredients and mix until blended.
5. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough. Shape them into a ball and place on parchment paper lined baking sheet (2″ apart). Bake for 10-12 minutes.
For those who want to skip the Homemade Ice Cream Shelby recommends some great picks with that Fall flavour :
– snicker doodle cookie with cinnamon or vanilla bean ice cream
– pumpkin spice cookie with vanilla bean ice cream
– chewy ginger cookie with chocolate chip or vanilla bean ice cream
Option 2: If you’re experienced in the kitchen and would like a challenge, here is the recipe for the pumpkin salted caramel ice cream! *need ice cream machine or kitchen aid attachment*
Pumpkin-Salted Caramel Ice Cream
1 1/2 cups whole milk
1 cup heavy whipping cream
1/4 cup crème fraiche
1 cup pumpkin purée (canned or freshly prepared) whisked to smooth consistency if canned
3/4 cup sugar
Pinch of salt
1/4 tsp pumpkin pie spice
1/2 pure vanilla extract
5 egg yolks
I suggest starting with the salted caramel so it has the chance to cool while you make your ice cream base.
note: recipe only uses half of what is prepared. You can either half the recipe or use for other desserts!
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 tbsp unsalted butter
1 tsp sea salt
In a heavy bottomed sauce pan, combine sugar and water over medium low heat until sugar dissolves. Increase heat and bring to boil without stirring. Boil until syrup is a deep amber colour, 5-6 minutes.
Remove sugar from heat and carefully whisk in heavy cream. Mixture will bubble. Stir in unsalted butter and salt. Transfer to a dish to cool.
Pumpkin Spice Ice Cream
1. Set up an ice bath: place a lager of ice cubes in a large mixing bowl. Place a second heat proof metal mixing bowl in the first bowl on top of the ice. Position strainer on top if inside bowl.
2. In a medium mixing bowl, place egg yolks and lightly beat.
3. In a large sauce pan combine milk, cream, crème fraiche, pumpkin purée, sugar, salt and pumpkin pie spice over medium low heat. Whisk to fully combine. Stir regularly until small bubbles begin to appear.
4. Whisking constantly, pour about half of the heated ice cream base into the egg yolks. Return the rest of the ice cream base to stove top and put heat to low.
5. Pour egg yolk mixture into sauce pan with ice cream base. Continue to stir, scraping sides and bottom of pan. Continue until mixture thickens and coats back of spoon or spatula when lifting it from mixture (approx 5 mins)
6. Pour through strainer. Allow mixture to cool.
7. Remove bowl from ice bath, cover the bowl and place in refrigerator to fully chill for a few hours.
8. Process ice cream according to your ice cream machines instructions.
9. In freezer safe container drizzle enough caramel to cover bottom. Add layer of ice cream and continue alternating. Freeze over night.
1. Match pairs of cookies in similar size.
2. Place first cookie top down on working surface, place a scoop of ice cream onto the cookie.
3. Place second cookie on the ice cream. Place sandwiches into sealed container and freeze until set.