Bluestem Gingerbread Ice Cream Sandwiches with Butterscotch
- ½ cup packed light brown sugar
- ½ cup dark or blackstrap molasses
- 3 large eggs
- ½ cup vegetable oil
- ¼ cup porter or stout beer
- 2 tablespoons ginger root, peeled and grated
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cardamom
- ¼ teaspoon salt
- ½ gallon chocolate or vanilla ice cream, softened
- Butterscotch Sauce, recipe follows
In a mixing bowl, beat brown sugar and molasses until combined. Add eggs one at a time. Add the oil and beat until combined. Combine dry ingredients, and stir until just combined. Add porter and ginger, beating just enough to make the batter smooth. Pour batter onto greased 18-by-13-inch baking sheet lined with parchment paper and bake in preheated 325 F oven for 10 minutes or until toothpick inserted comes out clean.
Cool, remove parchment and cut in half to yield two 13-by-9-inch pieces. Place one half on plastic wrap and top with a ¾-inch layer of ice cream. Top with other half and cover with plastic wrap. Freeze at least 2 hours. Slice into 12 equal pieces.
To serve, place a slice on a plate and drizzle with sauce. Makes 12 servings.
Butterscotch Sauce: In a small saucepan, combine 1 cup light brown sugar, 10 tablespoons unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla, 1 teaspoon butterscotch liqueur and ½ teaspoon salt. Bring to a boil, whisk and stir in 1 teaspoon lemon juice. Makes about 1¾ cups.
Pastry Chef Megan Garrelts; Bluestem; Kansas City, Mo.