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Holiday Treat: Sweet Potato and Gingerbread Ice Cream Sandwiches Recipe
Ingredients (25)
- For the Sweet Potato and Bourbon Ice Cream:
- 2 cups (2/3 pound) sweet potatoes, peeled and grated on large holes of box grater
- 2 tablespoons unsalted butter
- 2 cups half-and-half (or 1 cup each cream and milk)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- 4 cardamom pods
- 1 teaspoon kosher salt
- 6 egg yolks
- 1/2 cup dark brown sugar
- 2 tablespoons bourbon
- For the Gingerbread Cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/4 teaspoon coriander, freshly ground
- 1/4 teaspoon black pepper, freshly ground
- 3 cardamom pods, freshly ground
- 1/2 teaspoon nutmeg, freshly grated
- 1 teaspoon cinnamon
- 1 1/2 tablespoons freshly grated ginger (with juice)
- 1/4 cup molasses
- 1 egg
- 2 1/2 cups cake flour (or the lowest-protein flour you can find)
Directions
Learn how to make this recipe at Serious Eats