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:
2 1/2 cupS all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
7 ounces unsalted butter
3/4 cup granulated sugar
1/3 cup dark molasses
2 tablespoons cold coffee
1 tablespoon powdered ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
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
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.
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