From the demo: Ice Cream Sandwiches
Courtesy of Gourmandise Desserts Pastry Chef/ Owner Clemence Gossett
Ginger Cookies
2- 1/4 sticks butter, room temperature �
1- 1/4 cups powdered sugar
1 egg �
3-1/2 cups flour
1/4 tsp sea salt �
1/2 tsp cinnamon
1 /2 tsp fresh grated ginger �
1/2 tsp baking powder
1 egg, plus 1/2 tsp water �
1/4 cup raw sugar
1) Using a stand or hand mixer, cream the butter and powdered sugar.
2) Add the egg, sea salt, cinnamon and ginger. Beat for 2 minutes.
3) Whisk together the baking powder and flour. Add to the butter and mix until just combined.
4) Shape dough into a flat disc and wrap tightly in plastic. Refrigerate for 1 hour.
5) Roll the dough out to about a 1/4″ thickness and cut out into desired shapes with cookie cutters. Place cookies on parchment-paper lined cookie sheets.
6) Using a fork or whisk, beat the remaining egg and water. Lightly coat this egg wash on the cookies with a pastry brush and sprinkle raw sugar over the wash.
7) Bake cookies at 350 until just the edges are golden.
Delicate Chocolate Cookies:
350g butter, at room temperature �
150 g sugar
1 egg �
100g almond powder
50g cocoa powder �
400g pastry flour
1) Cream the butter and sugar together using a stand or hand-held mixer.
2) Add the egg and mix, then scrape. Continue mixing.
3) In a small bowl, whisk together the cocoa, flour and almond flour.
4) Add the flours to the butter mixture and mix until just combined.
5) Wrap tightly and refrigerate for one hour.
6) Lightly flour your work surface with a little flour and cocoa powder. Roll the dough out and cut out using cookie cutters.
7) Place cookies on parchment paper and bake at 350 for 6-10 minutes, depending on the size of the cookie.
Pumpkin Ice Cream:
400 grams whole milk �
150 grams heavy cream
1/2 tsp ground cinnamon �
1/4 tsp nutmeg
170 grams sugar �
70 grams egg yolks
200 grams pumpkin puree
1) In a medium saucepan, heat the milk, heavy cream, half of the sugar and the spices. In a separate bowl, whisk together the egg yolks and the rest of the sugar.
2) Bring the milk to a simmer. Pour half the milk onto the egg while whisking. Pour this back into the saucepan and stir until the mixture coats the back of a spoon.
3) Pour and strain this custard through a sieve into a clean bowl. Mix the pumpkin puree.
4) Place this mixture in the freezer for one hour, mixing occasionally.
5) Churn in your ice cream maker until finished.
6) Pour into quarter sheet pan and freeze for at least 2 hours.
7) Cut out pucks the same size as your cookies and sandwich them! Yum!
Vanilla Bean Ice Cream with Salted Caramel Ribbon:
2 Vanilla Beans �
3 ½ cups heavy cream
¾ cup whole milk �
4 egg yolks
1 ½ cups sugar �
1 cup Salted Caramel Sauce(see below)
1) Split vanilla beans and whisk the seeds into the eggs and sugar. Whisk until a ribbon forms.
2) Bring the heavy cream and milk to a simmer. Pour half of this into the egg mixture, then back into the saucepan.
3) Continue cooking while whisking, until the mixture coats the back of a spoon.
4) Pour into a clean bowl through a sieve and cool in the freezer.
5) Pour into ice cream maker and follow manufacturer’s instructions.
6) Pour this into a quarter sheet pan and alternate with salted caramel sauce. Freeze.
Caramel:
3/4 cup heavy cream �
2 sticks butter
½ tsp sea salt �
1 1/3 cups sugar
2 tbsps glucose or corn syrup �
Vanilla bean, extract or other flavoring
1) Bring the cream and butter to a slow simmer and set aside.
2) In a saucepot, heat the sugar and corn syrup (on medium heat) until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream and butter mixture. Turn the heat back on to medium-low, and stir in the salt and vanilla.�
4) Cook over this heat, stirring occasionally, for about 10-12 minutes. The caramel will thicken a bit.
5) Pour into a square baking dish, lined with parchment paper, and allow to cool to room temperature before cooling further in the refrigerator.
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