Monday, December 12, 2011

Pumpkin-Snickerdoodle Gelato Sandwiches

Pumpkin.  When you hear this one word what is the first thing you thing of? Well jack'o lanterns would be one but pumpkin pie is another. We think of this often especially around this holiday season, but for those who want another delicious pumpkin dessert, try these.  It might be a little chilly out side but these treats are still perfect for a little sweet at the end of the day, or in the middle! The cookie on the outside are snickerdoodles, which are basically sugar cookies rolled in cinnamon sugar. They perfectly accent the sweet and naturally pumpkin flavor of the gelato.  Creamy and crunchy, this is a perfect combo that should be enjoyed during this holiday season.  As always, feel free to just make the cookies and eat them or vise versa with the gelato.  I hope you have a great Christmas, Hanukkah, and Kwanzaa and enjoy many great meals. 

Pumpkin Gelato:

1 small sweet pumpkin, halved and seeded
5 large egg yolks (Clifford Family Farm)
1 1/2 cups 2% milk (Winder Farms)
1 cup heavy cream (Winder Farms)
1/3 cup unrefined sugar
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1 cinnamon stick
1/8 tsp ground nutmeg
1/4 tsp. Redmond Sea Salt
1/4 cup packed brown sugar
1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees F. Place pumpkin halves in oven-proof casserole with approximately one inch of water, cut sides down. Bake for approx. 45-60 or until tender when pierced with a fork. Remove from oven, let cool, the scoop out pulp and mash with a fork or puree in a blender. Reserve 3/4 cup of the puree for this recipe and freeze the remainder (or make pumpkin gnocchi).
2.  Meanwhile, warm the milk, cream, spices, brown sugar and salt in a medium saucepan until the edges begin to boil. Cover and let stand for 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat and remove cinnamon stick.
2. Prepare an ice bath; set aside. In a medium size bowl, beat the egg yolks with the unrefined sugar on medium speed of an electric mixer until pale and thick, about 4 minutes.
3. With mixer still running, add hot milk mixture in a slow, steady stream until well mixed. Add 3/4 cup of the pureed pumpkin and the vanilla extract. Pour mixture through a fine sieve into a bowl set in the ice bath. At this point, you can refrigerate overnight and then process in an ice cream maker according to the manufacturer's instructions or process immediately if the mixture is cool enough.
4. Freeze for approximately one hour before putting together your sandwiches.

Snickerdoodle Cookies:

1/2 cup butter
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg (Clifford Family Farms)
1/2 tsp. vanilla
1 1/2 cups flour (freshly milled)
2 tbls sugar
1 tsp cinnamon

1. Beat the butter with electric mixer for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar and beat until creamy, scraping the sides of the bowl. Add the egg and vanilla and beat until combined. Beat in as much of the flour as you can with the electric mixer then stir in the remaining by hand. Refrigerate dough for at least one hour.
2. Combine the 2 tbls. sugar and the cinnamon in a small, shallow bowl. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on ungreased cookie sheet. Bake in 375 degree oven for 10-11 minutes or until the edges are golden brown. Transfer cookies to a wire rack and let cool.
-you can make fairly small cookies and then bit-size gelato sandwiches so everyone can have just a little dessert without feeling like they are over-indulging!
-this recipe also tastes create with gingerbread cookies!
-go out and buy a bunch of pumpkins NOW, cook and then freeze the pulp to make this gelato later in the season or freeze any left over pumpkin puree from this recipe.

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