Category: Frozen Desserts

ingredients
Cookies

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup vegetable shortening, room temperature
• 1 cup (packed) dark brown sugar
• 1 egg
• 1/4 cup unsulfured (light) molasses
• 1 tablespoon grated orange peel
• Sugar

Sandwiches

• 1 pint vanilla ice cream, softened slightly
• 1/2 cup chopped drained stem ginger in syrup
• Fresh strawberries, hulled, sliced

preparation
For Cookies: Sift first 6 ingredients into medium bowl. Combine butter, shortening and brown sugar in large bowl. Using electric mixer, beat butter mixture until fluffy. Add egg, molasses and peel; beat until blended. Add dry ingredients; mix just until incorporated. Cover; chill 1 hour.Preheat oven to 350°F. Butter 2 baking sheets. Place sugar in small bowl. Using wet hands, form dough into 12 equal pieces; shape pieces into balls. Roll in sugar to coat. Transfer to prepared sheets, spacing 2 1/2 inches apart. Bake until cookies are pale golden and cracked on top but still soft, about 15 minutes. Cool on sheets 1 minute. Transfer to racks; cool completely.
For Sandwiches: Place ice cream in medium bowl. Stir in ginger. Freeze until almost firm, about 30 minutes.Place 6 cookies on work surface, flat side up. Top each with 1/3 cup ice cream. Spread to 1/4 inch from edge of cookies. Top each with second cookie. Press to adhere. Place in freezer. Freeze until firm, at least 2 hours. (Can be made 1 day ahead. Wrap tightly; keep frozen.)Arrange sandwiches on plates. Garnish with berries and serve.

ingredients

• 1 1/4 cups sugar, divided
• 2 1/4 cups heavy cream, divided
• 1/2 teaspoon flaky sea salt such as Maldon
• 1/2 teaspoon pure vanilla extract
• 1 cup whole milk
• 3 large eggs
• Equipment: an ice cream maker

preparation
Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

nutrition information
per serving (4 servings)

• Calories796
• Carbohydrates69 g (23%)
• Fat55 g (85%)
• Protein9 g (19%)
• Saturated Fat33 g (166%)
• Sodium422 mg (18%)
• Polyunsaturated Fat3 g
• Monounsaturated Fat16 g
• Cholesterol329 mg (110%)

ingredients

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• Pinch of salt
• 2 cups whole milk, divided
• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
• 1/2 cup chilled heavy whipping cream,1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

preparation
Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.Process gelato base in ice cream maker according to manufacturer’s instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days. 4 servings

ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups bottled pomegranate juice
• 1/3 cup pomegranate liqueur such as PAMA
• 1 teaspoon fresh lemon juice
• Special equipment: an ice cream maker
• Garnish: pomegranate seeds

preparation
Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.Soften gelato slightly in refrigerator, about 20 minutes, before serving. Serving – 1 quart

ingredients

For crust

• 1 1/2 cups finely crushed gingersnap cookies (6 ounces)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For ice cream

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup plus 2 tablespoons sugar
• 4 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice
• Special equipment: an instant-read thermometer; an ice cream maker
• Garnish: lemon slices

preparation
Make crust: Preheat oven to 350°F.

Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack.Make ice cream: Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.About 20 minutes before serving, put pie in refrigerator to soften.

8-10 servings