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Makes
12 ice cream sandwiches, with semifreddo left over
Creator Notes
This recipe fell into put when I was deciding what to develop with our backyard rhubarb crops when they had been now not without prolong mountainous sufficient to harvest (now not without prolong!). I started by contemplating cake, but then wished to develop crisp, and then I belief presumably ice cream. I did now not are searching for to must pre-freeze the ice cream maker, so I switched the root to semifreddo. Nonetheless then I made up my thoughts presumably I surely had wished a rhubarb crisp. As a compromise, I station out to develop oat cookies to sandwich the (delightful!) rhubarb semifreddo. Nonetheless then my husband begged me to develop ginger cookies as an substitute, and the compromise resulted in a slightly salty brown butter cookies with crystallized ginger chunks—which, because it turned into out, are fabulous with the creamy, rhubarb filling. These sandwiches are admittedly absurdly messy to employ, but are additionally absurdly refined to cease ingesting.
The semifreddo is adapted from a Donna Hay recipe and the cookie recipe is adapted from one I stumbled on within the LA Times on-line. —fiveandspice
Take a look at Kitchen Notes
WHO: Fiveandspice wants no introduction—you seemingly already know her from one among her six contest-winning recipes.
WHAT: A summer ice cream sandwich that is as refined to employ because it’s delightful.
HOW: Invent a garden-unique rhubarb and mascarpone ice cream, then cradle a scoop between two brown butter and ginger sugar cookies.
WHY WE LOVE IT: Sure, ice cream ran down our palms when we tried to chew into these ice cream sandwiches; no, we did now not thoughts. We had been too centered on the surprising rhubarb-ginger mixture and the melty mascarpone semifreddo. —The Editors
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Take a look at Kitchen-Well-liked
Formula
- For the rhubarb semifreddo:
1 pound
rhubarb, washed, trimmed, and decrease into 1/2-drag pieces
1 cup
sugar, divided
3
eggs
2
egg yolks
2 teaspoons
vanilla extract
1 1/2 cups
heavy cream
1/2 cup
mascarpone
- For the brown butter and ginger cookies and assembly:
10 tablespoons
salted butter
1 3/4 cups
gloomy brown sugar
1/2 teaspoon
salt
2 teaspoons
vanilla extract
2
eggs
2 cups
plus 2 tablespoons all-reason flour
1/2 teaspoon
baking soda
1/4 teaspoon
baking powder
1/2 cup
finely chopped crystallized ginger
Directions
- For the rhubarb semifreddo:
- In a heavy-bottomed saucepan, mix the rhubarb with 1/3 cup sugar. Shroud and carry to a boil over medium heat, then state and prepare dinner over medium-low heat till the rhubarb is mushy and completely falls apart staunch into a sauce while you waddle it, about 12 minutes. Enable this rhubarb sauce to chill to room temperature.
- In a metal bowl, mix the remaining 2/3 cup sugar with the eggs, egg yolks, and vanilla. Place the bowl over simmering water and, the usage of a handheld mixer, beat this mixture at medium-excessive sail till it’s thick and pale, 6 to eight minutes.
- Favor away the whipped custard from the heat and continue to beat it with the handheld mixer for one other 6 to eight minutes, till it has cooled to room temperature.
- In a separate bowl, whip the cream and mascarpone to stiff peaks, about 5 minutes. Gently fold 1/3 of the custard mixture at a time into the whipped cream till completely blended. Then, gently fold within the rhubarb sauce till it’s in part jumbled collectively—there will must peaceful be streaks; the mix doesn’t will must be uniform. Switch this mixture to a 2-quart (or so) container, lightly press plastic wrap onto the skin to duvet and freeze till entirely frozen, about 6 hours (or in a single day).
- For the brown butter and ginger cookies and assembly:
- In a heavy-bottomed saucepan, soften the butter over medium-excessive heat. Proceed to prepare dinner it, stirring incessantly, till it has browned and smells nutty, about 6 or 7 minutes (this would possibly possibly possibly foam a bunch within the formula, which is ample, factual withhold stirring). Scrape the butter (making determined to glean the entire brown sediment) staunch into a mixing bowl. Place it apart to enable it to chill staunch down to room temperature.
- Preheat your oven to 350º F. Once the butter is cold, waddle within the brown sugar, salt, and vanilla extract till successfully blended. Then, waddle within the eggs till factual blended. (The mixture obtained’t leer tender, but you don’t are searching for to over-mix it.)
- In a separate bowl, waddle collectively the flour, baking soda, baking powder, and candied ginger. Crawl these dry elements into the wet elements till they factual attain collectively.
- Make the cookie dough into 24 equal-sized balls (about 1 1/2 tablespoons each and each) and put them, evenly spaced, onto two baking sheets. Press each and each cookie flat. (I stumbled on my cookies surely didn’t spread in any recognize within the direction of baking so I needed to smoosh them staunch down to just staunch thickness, but they would possibly possibly possibly spread by themselves in a extra humid ambiance where the dough is moister.)
- Bake each and each sheet of cookies within the oven till they factual barely initiate to harden, about 8 to 10 minutes. You opt them to be moderately undercooked so that they care for chewy. Switch to a cooling rack.
- Even as you be pleased to must employ all of your ice cream sandwiches without prolong with company (a extremely-instantaneous manner of ingesting ice cream sandwiches!), gather out the semifreddo and let every person scoop a mountainous helping of semifreddo out and smash it in between two seriously-warm cookies and chow down. To assemble the sandwiches to put for later, enable the cookies to chill to room temperature. Favor away the semifreddo from the freezer and enable it to melt only sufficient so as that it’s straightforward to scoop. Sandwich a beneficiant scoop between two cookies, press collectively lightly, wrap tightly in plastic wrap or aluminum foil and put support within the freezer to harden. Repeat with the entire cookies to develop 12 sandwiches (you’ll have some semifreddo left over—yum!). Favor them tightly wrapped within the freezer for as much as a pair of weeks. Also, if your cookies aren’t underdone sufficient, they would possibly possibly possibly be tricky to chew via without squirting the entire semifreddo out from between them. If this occurs, don’t danger! Correct twist the two cookies apart and employ each and each as an start confronted ice cream sandwich with half of of the semifreddo on each and each.
