ginger stout cookie sandwiches

stout ice cream sandwiches between

Tips

freeze the ice cream as discs

Ice cream sandwiches can take some time to make, and if you’re like me you want them to look perfect! The best way to do this, is by linking a cupcake pan with a piece of plastic wrap, place 1/3 cup of the churned ice cream into the cupcake cup, and wrap with the plastic wrap. Repeat for as many ice cream sandwiches as you’re going to make. Freeze for 24 hours, unwrap and sandwich between two cookies o enjoy!

stout Marshmallow Fluff

Stout is usually a winter beer. Unfortunately ice cream and winter don’t really go together in the north. I wanted to capture the essence of Metier’s decadent stout in a unique way. This marshmallow fluff infusion is a rich and flavorful alternative for those seeking the same flavors without the chill factor.

gather

• 1 cup stout (flat, let sit out for an hour)
• 3/4 cup granulated sugar
• 3/4 cup corn syrup 
• 3 large egg whites room temperature
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• Stand or handheld mixer

follow

1. In a sauce pan over medium heat add 1 cup of flat stout. Slowly reduce 1 cup of stout down to 1/3 cup. This will take about 30 minutes. You’ll want to turn it up to a boil, don’t! This will change the flavor profile and burn your syrup.
2. In your stand mixer bowl (or any large bowl), add egg whites and cream of tartar.
3. In a sauce pan, add sugar, corn syrup, and the now reduced 1/3 cup of stout. Heat over medium low heat. You can swirl the pan, but try not to out right mix it. The mixture could form crystals that will make your fluff grainy.
4. Using a candy thermometer, heat mixture until it reached 250F. Remove from heat immediately.
5. Begin mixing your egg whites and cream of tarter, when mixture begins to froth. Turn up mixing speed slightly. SLOWLY pour a continuous stream of hot corn syrup mixture. Be careful, if your mixer speed is too high, the hot corn syrup will splash back at you.
6. Once all of the corn syrup is added, turn mixer speed up to high. Mix until marshmallow fluff becomes thick and holds together. It should be cool to the touch, but your bowl may still be warm.

ginger stout ice cream sandwiches

Gather

ginger molasses cookies

Preparation Time: 15 minutes | Cook Time: 15 minutes | Serving size: 10-14 cookies

• ¾ cup vegetable shortening
• 1 cup packed dark brown sugar
• ¼ cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon fine sea salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ cup natural turbinado sugar (optional)

stout ice cream

Preparation Time*: 30 minutes | Freeze Time: 24 hours | Serving size: 1.5 quarts

• 24 ounces stout ale (Which stout is up to you; I like using Metier’s Grandma’s Hands.)
• 1 cup brown sugar
• 1 cup whole milk
• 1½ cups of heavy cream
• 6 egg yolks
• ½ tablespoon vanilla
• Pinch of salt
• 1 cup pecans (optional)

*churn time will vary based on your machine

Follow

ginger molasses cookies

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, beat together shortening, brown sugar and molasses. Whisk in egg; set aside. Sift flour, baking soda, salt, ginger, cinnamon and cloves into a separate bowl.
3. Mix flour mixture into sugar mixture until fully combined. (You may wish to gather the dough in your hands to continue mixing as the dough begins to stiffen.)
4. Shape dough into little balls. Optional: Roll in turbinado sugar. Put cookie balls on parchment (or silicone mat), arranging with enough space so you can gently press down on each to spread them out.
5. Bake for 10 to 12 minutes. Transfer to wire racks and let cool completely.

stout ice cream

1. Before you begin, make sure the freezer bowl of your ice cream machine has been appropriately frozen.
2. Add stout and brown sugar into a large saucepan.
3. Bring to a simmer over medium heat (do not go above medium high). If the stout boils over, the heat is too high. 
4. Let simmer, stirring occasionally, until the mixture is reduced by half (to just over 1½ cups), 13 to 18 minutes. The stout should begin to thicken. 
5. Remove the stout syrup from the heat and let cool chill in the fridge. When chilled, you can begin to make the custard. 
6. In a saucepan, whisk brown sugar, milk and cream. Heat over medium-low heat until it starts to steam. Reduce heat to low. Stir often to prevent scalding on the bottom. Place egg yolks into a separate large bowl. While whisking, slowly and gradually pour ½ cup of heated milk mixture into egg yolks. Again, while whisking slowly, pour tempered egg mixture back into the saucepan. Turn heat back to medium-low. Stir occasionally with a rubber spatula to prevent scaling. Heat mixture until it begins to thicken, this should happen around 160F. Remove from heat and stir in vanilla, salt and stout syrup. Chill until completely cooled, anywhere from 4 hours until overnight. 
7. Churn according to the instructions of your ice cream machine maker. Once the ice cream has reached a thick and creamy consistency, transfer to an airtight container and freeze for 24 hours. See tips for freezing advice for early assembly.
8. If using pecans, toast at 300 degrees for 15 minutes. Be sure to toss them occasionally as to not burn them. Remove from the oven and let cool.
9. Assembly: Scoop roughly ⅓ cup ice cream onto the bottom of a cookie. Sandwich with another cookie. Roll the cookie in toasted pecans if using them. You can freeze the cookies for later use, or serve to eat now!