Vegetarian

Ginger snap and pumpkin ice cream sandwiches

Name: Ginger snap and pumpkin ice cream sandwiches
Total time: 45 min
Yield: 20 servings
Ingredients: 488 ml full fat milk; 595 ml cream; 200 g cane sugar; 0.5 Tbsps ground cinnamon; 0.5 Tbsps ground nutmeg; 1 tsp ground ginger; 0.5 tsps kosher salt; 8 large egg yolk; 637.86 g pumpkin puree; 0.5 Tbsps vanilla; 250 g flour; 1.5 tsps baking soda; 0.12 tsps black pepper; 11 Tbsps unsalted butter; 1 tsp vanilla extract; 84.25 ml molasses; 1 large free range eggs

A delicious Ginger Snap and Pumpkin Ice Cream Sandwiches recipe that is perfect for lacto ovo vegetarians. It provides 11% of your daily vitamins and minerals, making it a nutritious treat. This dessert is ideal for summer events and can be made in approximately 45 minutes.

Ingredients

full fat milk

488 ml

cream

595 ml

cane sugar

200 g

ground cinnamon

0.5 Tbsps

ground nutmeg

0.5 Tbsps

ground ginger

1 tsp

kosher salt

0.5 tsps

egg yolk

8 large

pumpkin puree

637.86 g

vanilla

0.5 Tbsps

flour

250 g

baking soda

1.5 tsps

black pepper

0.12 tsps

unsalted butter

11 Tbsps

vanilla extract

1 tsp

molasses

84.25 ml

free range eggs

1 large

Method

In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt.
Heat the mixture until steaming and it begins to foam.
Remove from the heat.
In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly.
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.
Place some ice and water into a large bowl and place a smaller bowl inside.
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.
Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions.
In a small bowl, whisk together the dry ingredients.
In the bowl of an electric mixer, beat the butter untill soft.
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.
Mix in the dry ingredients gradually until the dough is smooth.
Turn the dough out onto a lightly floured surface and divide in half.
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.
Preheat the oven to 350 degrees and line two baking sheets with parchment.
Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape.
Place the rounds on the baking sheet and sprinkle with granulated or course sugar.
Bake for 10-13 minutes, rotating the pans halfway through the baking time.
Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack.
Dough can be refrigertaed for up to five days or frozen for up to three months.
Baked cookies can be stored in an air-tight container for approximately a week.

Nutrition:

334 kcal

Carbs

35 g

Fat

20 g

Protein

4 g

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