Holiday Treat: Sweet Potato and Gingerbread Ice Cream Sandwiches

Name: Holiday Treat: Sweet Potato and Gingerbread Ice Cream Sandwiches
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 0 teaspoons black pepper, freshly ground; 2 Tbsps bourbon; 591 milliliters cake flour (or the lowest-protein flour you can find); 3 cardamom pods, freshly ground; 1 teaspoon cinnamon; 0 teaspoons coriander, freshly ground; 237 milliliters dark brown sugar; 1 egg; 6 egg yolks; 2 Tbsps freshly grated ginger (with juice); 473 milliliters half-and-half (or 1 cup each cream and milk); 2 teaspoons kosher salt; 59 milliliters molasses; 1 teaspoons nutmeg, freshly grated; 302 grams cups sweet potatoes, peeled and grated on large holes of box grater; 237 milliliters (2 sticks) unsalted butter, at room temperature

This recipe makes 10 servings with 524 calories, 8g of protein, and 28g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, pepper, brown sugar, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

For the ice cream: In 3 quart saucepan, melt butter over medium heat, then add sweet potatoes. Fry until bright in color with some flecks of caramelization, about 3 minutes.

Ingredients you will need

Sweet Potato

Ice Cream

Butter

Equipment you will use

Sauce Pan

Add half-and-half, cinnamon, nutmeg, cardamom, and salt. Simmer uncovered for 20 minutes, or until sweet potatoes are completely tender.

Ingredients you will need

Sweet Potato

Cardamom

Cinnamon

Nutmeg

Salt

Remove cardamom pods and transfer to blender. Blend until very smooth.

Ingredients you will need

Cardamom Pods

Equipment you will use

Blender

In large bowl, whisk together egg yolks and sugar until ribbons fall from whisk and yolks have lightened in color.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Add ladle of sweet potato mixture and whisk thoroughly. Continue, one ladle at a time, until bottom of bowl feels warm. Then return mixture to sweet potato purée and stir to combine. Cook on low heat until mixture coats back of spoon and leaves clean line when you swipe finger through it.

Ingredients you will need

Sweet Potato

Equipment you will use

Ladle

Whisk

Bowl

Remove from heat, stir in bourbon, and pour into container to chill overnight, covered. Churn next day according to manufacturer's instructions. Put ice cream in freezer for at least one hour to firm up.

Ingredients you will need

Ice Cream

Bourbon

For the cookies: In stand mixer, cream butter and sugar on high speed for several minutes, until mixture looks like fluffy mashed potatoes.

Ingredients you will need

Potato

Butter

Cream

Sugar

Equipment you will use

Stand Mixer

Add salt, baking soda, spices, and ginger; mix to combine.

Ingredients you will need

Baking Soda

Ginger

Spices

Salt

Scrape down sides of bowl, then add molasses.

Ingredients you will need

Molasses

Equipment you will use

Bowl

Mix until combined, then add egg.

Ingredients you will need

Egg

Add flour in three or four installments, scraping down bowl in between. Start mixer on low speed then increase to medium.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Bowl

Mix in flour just until combined—do not overmix.

Ingredients you will need

All Purpose Flour

Heat oven to 325°F, adjust racks to upper middle and lower middle position. Use two-tablespoon scoop to portion 20 balls of dough on two buttered rimmed baking sheets (leave plenty of space between portions). Chill in freezer for 10 minutes. Flatten dough into even discs.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

Bake until edges have turned a dark brown, tops of cookies are firm, and a thin metal spatula can easily lift them off the pan, about 20 minutes. Cool completely on cooling rack.

Ingredients you will need

Equipment you will use

Wire Rack

Oven

Spatula

Frying Pan

Let ice cream soften on counter for 20 minutes. Scoop three tablespoons of ice cream onto half of cookies, then squash flat with other half of cookies.

Ingredients you will need

Ice Cream

Squash

Serve immediately, or wrap individually in plastic wrap and freeze. If serving frozen, let sandwiches sit at room temperature for 10 to 15 minutes so ice cream can soften.

Ingredients you will need

Ice Cream

Wrap