Perhaps the longest title for a recipe ever.
You didn’t think that I gave up on my ice cream obsession, did you? I know it’s been a month since my last ice-cream themed post, but I’ve been waiting for pumpkin season to feature this recipe. I knew that I wanted to make a pumpkin ice cream and that I wanted to have it as an ice-cream sandwich. Just like I knew that I needed to have wooden fenders for my bicycle. It’s a complicated thought process impossible to explain, but when you know what you want, you know what you want.
The ice cream recipe is from Jeni’s Splendid Ice Creams at Home. It’s roasted pumpkin puree with Chinese 5-spice and it’s a fantastic combination. The anise in the 5-spice really comes through with the pumpkin. And the structure of the molasses ginger cookies holds up well with the ice cream and freezer, to say nothing of the vibrancy of the spices.
I have a six mile bicycle commute and there have been many a night when returning home that I head straight into my freezer to grab one of these ice cream sandwiches, despite the chill in the air.
Roasted Pumpkin 5-Spice Ice Cream Sandwiches
with Molasses Ginger Cookies
makes 1 dozen sandwiches
Roasted Pumpkin 5-Spice Ice cream
(from Jeni’s Splendid Ice Creams at Home)
3/4 cup roasted pumpkin puree
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened
1/4 teaspoon sea salt
1/4 cup honey
1 1/4 cups heavy cream
2/3 cups packed brown sugar
2 tablespoons corn syrup
1 tablespoon Chinese 5-spice powder
Molasses Ginger Cookies
(from Bon Appetit)
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 butter, room temperature
1/4 cup vegetable shortening, room temperature
1 cup packed brown sugar
1/4 cup molasses
1/4 cup raw sugar
For the ice cream base:
Mix about 2 tablespoons of the milk with the cornstarch to make a slurry.
Whisk the cream cheese and the salt in a medium batter bowl until smooth. Whisk in pumpkin puree and honey.
Combine the remaining milk, cream, sugar, corn syrup and Chinese 5-spice powder in a large saucepan and bring to a boil over medium heat. Cook for about 5 minutes. Remove from heat and slowly whisk in the cornstarch slurry. Bring the mixture back to a boil and cook until thickened, about a minute or two. Remove from heat. Gradually whisk the hot milk mixture into the pumpkin mixture until smooth. Cover and chill thoroughly.
For the cookies:
Sift flour, baking soda, ginger, cinnamon, cloves and salt into medium bowl. Combine butter, shortening and brown sugar in large bowl and beat until fluffy. Add egg and molasses; beat until blended. Add dry ingredients; mix just until incorporated. Cover; chill 1 hour.
Preheat oven to 350°F. Place raw sugar in small bowl. Using wet hands, form dough into 24 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.
Freeze ice cream in ice cream maker. While the ice cream is still soft, spoon about 1/3 cup onto a cookie, top with a second cookie. Wrap sandwiches in wax paper and store in freezer. Freeze for at least 3 hours.