Peach Ice Cream Sandwiches with Ginger Brown Butter Cookies
Fresh peach ice cream is sandwiched between two brown butter, brown sugar, ginger cookies. Then, the sandwiches are drizzled with butterscotch magic shell and sprinkled with crystalized ginger. The cookies are spicy and buttery and the ice cream is refreshing and a little tangy.
One of my favorite summer treats is ice cream. I made David Lebovitz's peach ice cream recipe from The Perfect Scoop but you can use your favorite peach ice cream recipe or pick up your favorite brand from the market. His recipe is delicious and if you don't own the book and want to make ice cream at home, you should pick it up. ** Update 7/19 I have updated this post with my buttermilk peach ice cream recipe. Enjoy!
Peach Ice Cream Sandwiches with Ginger Brown Sugar Cookies
Buttermilk Peach Ice Cream
3 medium extra ripe peaches
1/4 raw sugar
3/4 cup buttermilk
1 teaspoon vanilla bean paste
3/4 cup sugar
2 cups heavy cream
5 egg yolks
a pinch salt
Ginger Brown Butter Cookies
1 stick unsalted butter, divided
2/3 cup brown sugar
1 egg
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
additional brown sugar for rolling
Butterscotch Magic Shell
1 cup butterscotch morsels
1 1/2 teaspoons coconut oil
*diced crystalized ginger for garnish
Instructions:
Buttermilk Peach Ice Cream: Remove the skins and roughly chop your peaches into small pieces. Place in a small bowl and sprinkle with raw sugar and then, set aside.
Then, in a heavy saucepan over medium heat, heat the buttermilk, sugar, vanilla and 1 cup of heavy cream until it just begins to bubble on the edges.
In a medium bowl, whisk together the egg yolks until smooth.
Then, Drizzle 1/3 of the warm mixture into the bowl with egg yolks in a thin stream while continuously mixing. Pour the tempered egg yolks to the saucepan, and slowly heat until thicken and the mixture coats the back of the spoon.
Pour the mixture through a fine mesh strainer into a bowl and mix in the remaining cup of heavy cream.
Mix in the reserved diced peaches. Chill completely, then follow the instructions on your ice maker to churn.
Ginger Brown Butter Cookies: Preheat the oven to 350 degrees F and prepare a cookie sheet with a silicone mat or parchment paper.
In a small sauce pan over medium heat, melt 4 tablespoons of butter (1/2 stick). As, the butter melts and begins to bubble, the milk solids will rise to the top. Continue to cook the butter until the milk solids turn brown, fall to the bottom and begins to have a nutty aroma. Keep a watchful eye and be careful not to burn the butter.
Remove the butter from the heat and pour into the mixing bowl of a stand mixer and let cool while you gather the remaining ingredients.
Using the paddle attachment of a stand mixer, beat the cooled brown butter, and remaining 4 tablespoons (1/2 stick) of butter together until fully combined. Then, add sugar and beat until light and fluffy. Add the egg to the butter mixture and beat until smooth.
In a separate bowl, mix together the flour, baking powder, salt and ground ginger. Gradually add the flour mixture to the butter mixture until the dough comes just together. Chill the dough in the fridge for 10-15 minutes until firm. Scoop the dough by the tablespoon and then roll in the additional brown sugar. Then, place dough balls on the prepared cookie sheet and press down slightly to flatten.
Bake for 10-12 minutes or until the sides just begin to brown. Transfer to a wire rack and let cool.
Assembly:
Once cooled, scoop softened peach ice-cream on one cookie. Drizzle with butterscotch then, sandwich between two cookies. Drizzle the tops with melted butterscotch and sprinkle with crystalized ginger pieces.
You can enjoy the ice-cream sandwiches immediately or wrap in plastic wrap and put in the freezer to enjoy later.
With this recipe, I made 12 ice cream sandwiches with a few cookies to spare.
