GINGER MOLASSES COOKIE SANDWICH WITH ROASTED BANANA ICE CREAM
Provided by Food Network
Categories dessert
Time 4h40m
Yield 3 dozen cookies, 2 1/4 gallons ice cream, 2 quarts chocolate
Number Of Ingredients 21
Steps:
- To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled.
- To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.
- Preheat the oven to 375 degrees F.
- Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
- To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.
- To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
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- Heat the oven to 350 degrees. Position a rack in the middle of the oven and line two baking sheets with parchment paper.
- Melt the shortening in a small saucepan over medium heat or in the microwave. Measure one-half cup and cool until it reaches room temperature and is slightly thickened. Discard any remaining shortening.
- In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the cooled shortening, molasses, granulated sugar and egg at medium speed until fully incorporated, about 3 minutes (it will not be fluffy).
- Meanwhile, in a medium bowl sift together the flour, baking soda, cinnamon, cloves, ginger and salt. Mix in the combined dry ingredients, one-half at a time, until thoroughly combined, scraping down the sides of the bowl as needed. Divide the dough in half and wrap tightly in plastic. Chill the dough for about 15 minutes to firm slightly.
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