Ginger Vanilla Bean Ice Cream Sandwich

Ginger Vanilla Bean Ice Cream Sandwich -

GingerVanillaIceCreamSammies2

Maybe you disagree, but I personally find cooking much more satisfying in the colder months. Now I really like to eat sweets all year, but when turning on the oven makes your house nice and warm, it is better that it was cold to start do not you think?

That being said, not even 0 and humid can keep me from cooking all summer, but when I do, I much prefer the end result being something refreshing. Pies get topped with ice cream, brownies eaten out of the freezer, and ice cream gets done more than ever. Since making these amazing cookies in December, I'm dying of other ways to use them, and I knew they would be just perfect as Ice Cream Sandwich.

GingerVanillaIceCreamSammies

I have found that soft and chewy cookie provides the perfect texture / consistency for biting right into the sandwich and prevent any seepage on the thing aside. These cookies are so incredibly soft and fluffy, I could not wait to pair them with a creative flavor of ice cream. In fact, I probed my facebook page (see below) think the majority would choose something crazy and exotic to go inside these cookies, but the winner by a landslide? Single old Vanilla Bean. I went with her, like the classic flavor and happy to let the ginger and spices shine cookies.

Posted by The Baker Chick.

If you want to be a little daring for your filling- I have a plethora of amazing recipes of ice cream to choose from. Peach Ice Cream fees would be great right? (You can skip the crumble) or salted caramel, cinnamon or pumpkin would be great too! Whatever you choose-these cookies are just dying at home ice cream. Make it happen!

Ginger Vanilla Bean Ice Cream Sandwich

performance 12 sandwiches

Ingredients

1 lot Ginger molasses Cookies
1 cup cream
3 cups half and half cream
8 egg yolks
½ cup white sugar
⅛ teaspoon salt coffee
dough 1 tablespoon vanilla bean (or the seeds of a vanilla bean)
1 tablespoon coffee vanilla extract

Instructions

for ice cream

in a saucepan over medium heat, combine the cream and half and half of the heating until just simmering, stirring frequently. Turn down the heat to low.
Whisk together the egg yolks, sugar, vanilla paste, extract and salt in a large bowl until thoroughly combined.
Slowly and carefully pour about ½ cup of the mixture into the egg yolk mixture with a hand cream, stirring constantly with each other. Pour the egg mixture into the pan with the remaining hot cream and whisk constantly over medium-low heat until the mixture thickens and coats the back of a spoon, 5 to 8 minutes. Do not allow mixture to boil.
Pour the cream base into a bowl and let cool, then cover the cream mixture and refrigerate for 6-8 hours or overnight.
When the cream churn chilled- it according to the instructions of your ice cream maker. Freeze for several hours to firm up, then pick up in cookies, then wrap each sandwich and freeze.

Notes

Ice Cream adapted from: All revenue

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