Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream

Recipe courtesy Chef Charles Dale, Range Restaurant - Aspen, CO

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Picture of Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream Recipe Photo: Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream Recipe
Rated 4 stars out of 5
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  • Read 5 Reviews
Total Time:
4 hr 40 min
Prep
1 hr 0 min
Inactive
3 hr 0 min
Cook
40 min
Yield:
3 dozen cookies, 2 1/4 gallons ice cream, 2 quarts chocolate
Level:
Intermediate
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Ingredients

Ice Cream:

  • 6 quarts half-and-half
  • 2 vanilla beans
  • 48 egg yolks
  • 1 3/4 pounds granulated sugar
  • 2 bananas, roasted

Ginger Molasses Cookies:

Chocolate Sauce:

  • 2 cups pasteurized yolks
  • 6 cups whole milk
  • 2 cups hreavy cream
  • 1 1/2 cups sugar
  • 8 ounces milk chocolate
  • 1 vanilla bean

Directions

To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled.

To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.

Preheat the oven to 375 degrees F.

Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.

To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.

To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 5 reviews

  • on June 25, 2008

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    The cookies are great...as long as you don't freeze them. They were very brittle and hard after freezing. I used Alton Brown's Banana Ice Cream recipe, which is the best ever!

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  • on September 06, 2006

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    I was interested in the molasses cookie part of this recipe. I made it tonight and the dough was very crumbly. I had to really squish it together to form the balls. As I studied the recipe, I realized why. The dough contains no egg! The only "liquid" is the butter, the small amount of coffee, and the molasses. The resulting cookie is good. I'm not sure that it's as good as my usual molasses cookie, but it's soft and yummy. I also dipped the top of the ball in organic sugar.

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  • on July 04, 2006

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    The proportions of the banana ice cream are obscenely wrong. I can't imagine anyone using only 2 bananas with all those eggs. I won't even try it because I'm sure it would be a waste of effort and ingredients.

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