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.
Combine the cream, milk,
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.
For each wafer, place
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.
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.
© 2006 Emily Luchetti. All rights reserved.