Apple Gingersnap Ice Cream Recipes

GINGERSNAP APPLE CRISP WITH CREAM CHEESE AND WALNUTS

Steps:

• For the crisp: Peel and core the apples. Roughly chop into 1-inch chunks and toss with the sugar in a large bowl. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish.
• Drain the apples from their liquid and return the apples to the bowl. Add the cinnamon, nutmeg, salt, cloves and ginger and toss well. Using a rubber spatula, mix in the walnuts, maple syrup and half the cream cheese. Spread evenly in the prepared baking dish, then dot the mixture with the remaining cream cheese.
• For the topping: Mix together the crushed gingersnaps, oats, sugar and melted butter. Spread the topping evenly across the crisp and bake until bubbly, 25 to 30 minutes. Serve hot or at room temperature with ice cream.

GINGERSNAP ICE CREAM SANDWICH

Steps:

• For the ice cream: In a large saucepan, bring the cream, milk, half of the granulated sugar, the fresh ginger and candied ginger to a boil. Remove from the heat and steep for 10 to 15 minutes. Bring the mixture back to a boil.
• Meanwhile, whisk the yolks and remaining sugar until light and pale. Gradually add the hot dairy mixture to the yolks, whisking constantly. Continue tempering until the dairy mixture (including the solids) is fully incorporated.
• Dump the mixture back into the saucepan and cook, stirring constantly over medium heat, until thick and the mixture can coat the back of a spoon, 2 to 3 minutes.
• Strain the mixture through a fine mesh sieve into a clean bowl set over an ice bath and discard the solids. Stir frequently until mixture cools completely, about 1 hour.
• Cover and chill the ice cream base in the refrigerator for at least 8 hours.
• Process the chilled ice cream base in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in the freezer until firm, at least 2 hours or up to overnight.
• For the cookies: Preheat the oven to 350 degrees F. Line a small baking sheet with plastic wrap. Line two baking sheets with parchment paper.
• In a stand mixer fitted with the paddle attachment, mix the butter at medium speed until light and smooth, about 3 minutes. Add the granulated sugar and continue to mix until light and fluffy, about 5 minutes. Add the eggs and salt, and mix until incorporated.
• In a measuring cup, mix together the molasses and vinegar, then add to the mixer and mix at medium speed until incorporated. Add the candied ginger and fresh ginger and mix until fully incorporated, about 2 minutes.
• Whisk together the flour, baking soda, ground ginger, cardamom, cinnamon, cloves and allspice. With the mixer running on the lowest speed, add the dry ingredients, and mix until combined.
• Place the dough on the plastic-lined baking sheet, and wrap tightly with plastic wrap. Chill the dough until firm, about 30 minutes.
• Scoop the cookie dough with a 2-tablespoon scoop. Roll half of the dough balls in granulated sugar and roll the other half in turbinado sugar. Place the dough balls on the parchment-lined baking sheet (about 48 cookies in total) and bake until the cookies are just set, 8 to 12 minutes. The cookies will crackle on top.
• Pull the cookies from the oven and firmly tap the baking sheet on a solid surface to deflate the cookies. Cool completely on the sheet tray.
• Scoop some ice cream and sandwich between a granulated-sugar-coated cookie and a turbinado-sugar-coated cookie. Repeat for the remaining cookies and ice cream. Serve immediately or store the ice cream sandwiches in the freezer until ready to eat.

APPLE GINGERSNAP CRUMBLE

Steps:

• Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
• Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
• Bake for 25 minutes, stirring once halfway through, while you make the topping.
• Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
• After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
• Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
• Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.

GINGERSNAP RUM APPLE CRISP

Steps:

• Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream.

APPLE-GINGERSNAP ICE CREAM

Steps:

• 1. In a saucepan over medium-high heat, bring the milk and cream to a simmer, then remove from the heat. Meanwhile, in a standing mixer fitted with a whisk attachment or using a hand-held mixer, beat the egg yolks with the sugar on high speed until pale and fluffy, about 3 minutes. Reduce the speed to low and add 1/2 cup of the hot cream-milk mixture into the egg mixture. This will slowly bring up the temperature of the eggs so they won't curdle when you mix them with the rest of the hot cream.
• 2. Pour the egg mixture back into the saucepan with the cream-milk mixture and stir to combine. Cook over medium heat, stirring constantly, until the mixture reaches 175°F on an instant-read thermometer (this is the point at which it will thicken noticeably), about 10 minutes. Remove from the heat, add the salt and vanilla extract, and pour through a strainer into a bowl. Cover and refrigerate for at least 4 hours and up to overnight.
• 3. Meanwhile, prepare the apples: In a skillet, stir the apples with 3 tablespoons water and the cinnamon over medium heat. Cook until the apples are tender and translucent, and the water has evaporated, 8 to 10 minutes. Use a fork to mash the apples to the consistency of chunky applesauce. Transfer to a bowl and refrigerate, covered, until you're ready to freeze the ice cream.
• 4. Once chilled, your ice cream base should register between 35°F and 40°F on an instant-read thermometer. If it doesn't, you can set the bowl over some ice and stir to quickly cool it. Stir the apples and gingersnaps into the ice cream base. Pour the mixture into an ice-cream maker, leaving an inch at the top to allow for expansion, and prepare according to the manufacturer's instructions. Eat immediately or pour into an airtight plastic container and freeze for up to 1 week.