Ginger Snap and Pumpkin Ice Cream Sandwiches
If you want to add more lacto ovo vegetarian recipes to your recipe box, Ginger Snap and Pumpkin Ice Cream Sandwiches might be a recipe you should try. This dessert has 335 calories, 5g of protein, and 20g of fat per serving. This recipe serves 20. For 76 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista requires vanilla, heavy cream, butter, and all purpose flour. It will be a hit at your Summer event. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Ginger Snap and Pumpkin Ice Cream Sandwiches, Chewy Ginger Snap Pumpkin-Salted Caramel Ice Cream Sandwiches with Heath Bar Bits, and Chewy Ginger Snap Pumpkin-Salted Caramel Ice Cream Sandwiches with Heath Bar Bits.
Directions
- Step 1 : In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt.
- Step 2 : Heat the mixture until steaming and it begins to foam.
- Step 3 : Remove from the heat.
- Step 4 : In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly.
- Step 5 : Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens and coats the back of a spoon.
- Step 6 : Place some ice and water into a large bowl and place a smaller bowl inside.
- Step 7 : Pour the cream mixture through a mesh strainer into the bowl. Stir in the pumpkin and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight.
- Step 8 : Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions.
- Step 9 : In a small bowl, whisk together the dry ingredients.
- Step 10 : In the bowl of an electric mixer, beat the butter untill soft.
- Step 11 : Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly.
- Step 12 : Mix in the dry ingredients gradually until the dough is smooth.
- Step 13 : Turn the dough out onto a lightly floured surface and divide in half.
- Step 14 : Roll each half until its about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm.
- Step 15 : Preheat the oven to 350 degrees and line two baking sheets with parchment.
- Step 16 : Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape.
- Step 17 : Place the rounds on the baking sheet and sprinkle with granulated or course sugar.
- Step 18 : Bake for 10-13 minutes, rotating the pans halfway through the baking time.
- Step 19 : Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack.
- Step 20 : Dough can be refrigertaed for up to five days or frozen for up to three months.
- Step 21 : Baked cookies can be stored in an air-tight container for approximately a week.
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Vegetarian
