Ginger Gelato Sandwiches
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Ginger Gelato Sandwiches
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Orange Oatmeal Raisin Cookies
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adapted from Martha Stewart's Baking Handbook
- 1 ½
- 1
- 1
- 1
- 1
- 2
- 1
- ⅓
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1
egg
- 2
-
2
tsp fresh squeezed orange juice
- 1 ½
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3
cups oats
- 1
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Recipe adapted from ItalianCookingandLiving.com
- 1 ¼
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1
cup fat free half an half
- ⅔
- 4
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2
tsp freshly grated ginger root
For the cookies:
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside. In medium bowl, whisk together flour, cinnamon, baking soda and salt. Stir in the chopped walnuts. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3–4 minutes. Add the maple syrup and mix to combine. Add the egg, vanilla, orange juice and zest; beat until well combined, about 1 minute scraping down the sides of the bowl as needed.
With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
Using an ice cream scoop, fill scoop half way and drop 2 " apart on baking sheets. Bake, rotating sheets halfway through, until golden brown, 15–20 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire rack to cool completely.
For the Gelato:
In a saucepan, combine the milk, half and half, half of the sugar and a tiny pinch of salt. Heat, stirring frequently until bubbles form around the edges. Do not boil. In a bowl, combine the remaining sugar and egg yolk, and whisk until thick and pale yellow. Temper the egg mixture by pouring ¼ cup of the hot milk into the eggs, whisking constantly. (This raises the temperature of the eggs so they don't scramble when added to the other ingredients.) Whisk the egg mixture into the saucepan with the rest of the milk. Stir with a wooden spoon over medium heat until the mixture thickens enough to coat the spoon, about 6 minutes. Strain into a bowl that's set in a larger bowl filled with ice water. Stir the mixture as it cools. Fold in the ginger. Transfer to an ice cream maker and freeze according to manufacturer's instructions. I churned mine for 25–30 minutes. Freeze gelato for at least 2 hours before assembling sandwiches.
To make Ginger Gelato Sandwiches: Place a scoop of gelato on the flat side of the cookie. Take another cookie and press flat side on top of gelato to make a sandwich. Place sandwich in storage container and freeze for 1 hour before serving.
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