Krista kern's gingerbread ice cream sandwiches

8 servings

Ingredients

Quantity Ingredient
½ cup Boiling water
1 cup Molasses; dark, unsulphured
1 teaspoon Baking soda
2½ cup Flour
1 tablespoon Baking powder
1 tablespoon Powdered ginger
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
½ teaspoon Salt; scant
dash White pepper
½ cup Unsalted butter; softened
1 cup Brown sugar; dark, packed
1 large Egg
2 pints Vanilla or peach ice cream;
. the best quality
1 pounds Jar caramel sauce
. heated until warm
4 larges Peaches; peeled & sliced
Mint sprigs for garnish

Directions

Line the bottoms of 2 8-inch square cake pans with parchment paper and spray with nonstick vegetable cooking spray. Combine water, molasses and baking soda in a mixing bowl and mix well. Set aside.

Sift together the flour, baking powder, ginger, cinnamon, cloves, salt and pepper in a bowl. Set aside.

Beat the butter in an electric mixer set on medium speed until creamy.

Gradually add brown sugar and beat until incorporated. Beat in the egg. Reduce the speed to slow and add ⅓ of the dry ingredients to the batter, then half of the liquid ingredients, ⅓ of the dry ingredients, the remaining liquid, and finally the remaining dry ingredients.

Divide the batter evenly and pour into the prepared pans. Bake at 350øF on the center rack until a tester comes out clean and the cake springs back when touched, about 25 to 30 minutes. Remove the pans from the oven and cool 15 minutes. Then unmold. Remove the parchment paper. Cool completely.

When the pans are cool, clean 1 pan and line with parchment paper.

Spread softened ice cream in an even layer in the pan and freeze until firm.

To serve, unmold the ice cream and remove the parchment paper. Place the ice cream between gingerbread layers. Trim the edges as needed.

Cut layered cake into 4 squares. Cut each square into 2 triangles for a total of 8 small triangle slices. Place on serving plates.

Drizzle each with warm caramel sauce. Garnish with fruit slices and mint sprigs.

NOTE: I use Mrs. Richardson's Butterscotch Caramel Sauce.

** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 08-17-95

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