Eggnog and Gingerbread Cookie Ice Cream Sandwiches

Eggnog and Gingerbread Cookie Ice Cream Sandwiches takes roughly 1 hour and 10 minutes from beginning to end. This dessert has 361 calories, 8g of protein, and 14g of fat per serving. This recipe serves 6 and costs 78 cents per serving. 727 people were impressed by this recipe. This recipe from Blogging Over Thyme requires granulated sugar, nutmeg, heavy cream, and vegetable oil. It is perfect for Christmas. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 40%, this dish is rather bad. Gingerbread Ice-Cream Sandwiches, Gingerbread Ice Cream Sandwiches, and Lemon-Gingerbread Ice Cream Sandwiches are very similar to this recipe.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare Ice Cream:In a large bowl, whisk together the sugar and remaining 1/4 of sugar aggressively until the mixture is thick and pale yellow in color. It should fall from the whisk in thick ribbons (otherwise known asribbon stage). Combine the whole milk, heavy cream, and freshly grated nutmeg in a medium saucepan, and bring to a rolling boil. Remove immediately from the heat.Temper the milk and cream mixture slowly into the eggs, whisking continuously.Return the mixture to the saucepanand cook over low heat, stirring continuously, until the ice cream base has thickened andcoats the back of a wooden spoon. Remove and pour custard into a large bowl, stir in the brandy, and allow the custard to cool completely, stirring every 5 or 10 minutes.Refrigerate base until cold or overnight, if preparing in advance.Freeze the ice cream according to your ice cream maker's manufacturer's directions. Right before the ice cream is finishing churning, add the chopped candied ginger. Line the bottom and sides of an 8-inch cake pan with wax paper. Spread the ice cream into the cake pan with an offset spatula until it is in a smooth, flat layer. Cover with plastic wrap and foil, and allow to freeze for 4 to 6 hours, or preferably overnight.Prepare Gingerbread Cookies:Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with a Silpat mat or parchment paper and set aside. In a medium bowl, whisk together the all-purpose flour, granulated sugar, ginger, cinnamon, baking soda, and salt. Add the molasses, oil, and egg and whisk to combine. Slowly pour in the boiling water and whisk until smooth. The batter will be thick.Drop the dough in balls (the dough should yield 12 cookies) with a spoon, or small scoop, onto the baking sheet--leaving the cookies at least an inch apart. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the pan for 5 minutes, before transferring to a rack to cool completely.Assemble the Sandwiches:Once the ice cream has chilled substantially, remove from the freezer and lift the ice cream out of the cake pan. Using a 2.5-inch biscuit cutter, cut the ice cream into six discs (the ice cream should be very firm, but not difficult to cut).For each ice cream sandwich, place 1 discof ice cream between 2 gingerbread cookies. Gently press together (ice cream should spread to edge of cookies). Serve immediately, or setthem carefully into one layer in a large Ziploc freezer bag (lay flat on the bottom of a freezer drawer or shelf) and freeze until ready to use.

 

Step by step:

1. Prepare Ice Cream:In a large bowl, whisk together the sugar and remaining 1/4 of sugar aggressively until the mixture is thick and pale yellow in color. It should fall from the whisk in thick ribbons (otherwise known asribbon stage).

2. Combine the whole milk, heavy cream, and freshly grated nutmeg in a medium saucepan, and bring to a rolling boil.

3. Remove immediately from the heat.Temper the milk and cream mixture slowly into the eggs, whisking continuously.Return the mixture to the saucepanand cook over low heat, stirring continuously, until the ice cream base has thickened andcoats the back of a wooden spoon.

4. Remove and pour custard into a large bowl, stir in the brandy, and allow the custard to cool completely, stirring every 5 or 10 minutes.Refrigerate base until cold or overnight, if preparing in advance.Freeze the ice cream according to your ice cream maker's manufacturer's directions. Right before the ice cream is finishing churning, add the chopped candied ginger. Line the bottom and sides of an 8-inch cake pan with wax paper.

5. Spread the ice cream into the cake pan with an offset spatula until it is in a smooth, flat layer. Cover with plastic wrap and foil, and allow to freeze for 4 to 6 hours, or preferably overnight.Prepare Gingerbread Cookies:Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with a Silpat mat or parchment paper and set aside. In a medium bowl, whisk together the all-purpose flour, granulated sugar, ginger, cinnamon, baking soda, and salt.

6. Add the molasses, oil, and egg and whisk to combine. Slowly pour in the boiling water and whisk until smooth. The batter will be thick.Drop the dough in balls (the dough should yield 12 cookies) with a spoon, or small scoop, onto the baking sheet--leaving the cookies at least an inch apart.

7. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the pan for 5 minutes, before transferring to a rack to cool completely.Assemble the Sandwiches:Once the ice cream has chilled substantially, remove from the freezer and lift the ice cream out of the cake pan. Using a 2.5-inch biscuit cutter, cut the ice cream into six discs (the ice cream should be very firm, but not difficult to cut).For each ice cream sandwich, place 1 discof ice cream between 2 gingerbread cookies. Gently press together (ice cream should spread to edge of cookies).

8. Serve immediately, or setthem carefully into one layer in a large Ziploc freezer bag (lay flat on the bottom of a freezer drawer or shelf) and freeze until ready to use.

Nutrition Information:

covered percent of daily need