Brown Sugar Oat Wafers with Candied Ginger Ice Cream

To get the best flavor for ginger ice cream, you have to work from both the inside and the outside. The milk and cream must be steeped with fresh ginger to give the ice cream a deep ginger taste. But add too much fresh ginger and the ice cream will be too spicy. Yet there is still room for more flavor. That’s where candied ginger comes in. Folding in chopped pieces of candied ginger gives you a tiny jolt of ginger taste every couple of spoonfuls, which is enough to carry you through until you bite into the next one. The cookies for these sandwiches stay crunchy even when frozen. They can be a bit irregular in shape, but that’s the beauty of homemade ice cream sandwiches: each one is unique. To transform this into a plated dessert, serve with Coffee Caramel Sauce.

Ingredients

Candied Ginger Ice Cream

  • cups heavy (whipping) cream
  • cups milk
  • cup sugar
  • 3-inch piece fresh ginger, cut into ½-inch pieces
  • 7 large egg yolks
  • teaspoon kosher salt
  • ½ cup finely chopped candied ginger

Brown Sugar Oat Wafers

  • ounces ( tablespoons) unsalted butter
  • ¼ cup firmly packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons dark corn syrup
  • ¾ cup old-fashioned rolled oats

Method

To Make the Ice Cream

Combine the cream, milk, cup of the sugar, and the fresh ginger in a medium, heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Whisk together the egg yolks, the remaining cup sugar, and the salt. Slowly pour the cream into the egg yolks, whisking as you pour. Return the mixture to the pan and cook, stirring constantly with a heat-resistant plastic or wooden spatula, over medium-low heat until the liquid reaches 175°F and lightly coats the spatula. Strain into a bowl, discarding the ginger, and cool over an ice bath to room temperature. Refrigerate for at least 4 hours or up to overnight.

Put the candied ginger in a bowl and put it in the freezer. Churn the chilled custard in an ice cream machine according to the manufacturer’s instructions. Fold the ice cream and candied ginger together. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Wafers

Preheat the oven to 350°F. Line 3 baking sheets with parchment paper. In a medium saucepan, melt the butter over medium heat. Turn off the heat and add the brown and granulated sugars and the corn syrup, stirring until combined. Stir in the oats.

For each wafer, place ½ teaspoonfuls of the oat mixture 2 inches apart on the prepared pans. Bake until golden brown, about 10 minutes. The cookies will spread as they bake. Let the cookies cool to room temperature and then remove them from the pans with a metal spatula.

In Advance

The cookies can be made and stored in an airtight container up to 2 days in advance. The sandwiches can be made a day ahead. Once frozen, wrap well in plastic wrap for up to 3 days.

To Assemble the Sandwiches

Place half of the oat crisps, bottom side up, in a single layer on parchment or waxed paper-lined baking sheets. Place a small scoop of ice cream on top of each. Cover with a second oat crisp and gently press down to adhere the sandwiches together. Serve immediately, or freeze until ready to serve.

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