Ginger Cookies with Bourbon Sugar and Lemon Peach Gelato

Ginger Cookies with Bourbon Sugar and Lemon Peach Gelato

It’s hot out there and time to cool off with this tasty treat. Deliciously creamy lemon gelato dotted with fresh seasonal peaches and stuffed in a crispy ginger cookie we coated in Bourbon Vanilla Sugar. You can’t get any cooler than these summer ice cream sammies.

Cookies
INGREDIENTS
1 ⅓ cups bread flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon powdered ginger
1 stick unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ cup Bourbon Barrel Foods Bourbon Vanilla Sugar or Turbinado sugar

INSTRUCTIONS
In a medium bowl, whisk together the flour, baking powder, salt, and ginger.

Using a stand mixer, or hand mixer, beat together the butter and sugar until the butter is light and fluffy and the sugar has dissolved. Add the egg, vanilla extract, and combine until smooth.

On low speed, slowly add the flour mixture and blend until just incorporated. Cover and refrigerate the dough for a minimum of 4 hours or up to 24 hours.

When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper. Roll the dough into 1” diameter balls, then roll the dough balls in the Bourbon Vanilla or Turbinado sugar. Place the dough 2″ apart on the prepared baking sheets. Use a flat-bottom glass or cup, flatten the dough balls to ⅜” thick. Place the dough in the oven and bake for 14-15 minutes or until lightly browned. Remove from the oven, and cool on the sheet tray for five minutes. Transfer to a rack to cool completely.

Lemon Peach Gelato
INGREDIENTS
2 small fresh peaches
2 cups whole milk
1 cup cream
1 large lemon
6 large egg yolks
½ cup sugar

INSTRUCTIONS
Cut the peaches in half and remove the pit and any hard interior pieces. Cut the peach halves into a small dice. Place on a parchment lined sheet tray, in one layer, preferably not touching. Place in the freezer.

Combine the milk and cream in the saucepan. Using a vegetable peeler, carefully remove in strips the yellow part only on the outside of the lemon and add to the saucepan with the milk/cream mixture. Place over medium heat and cook until steaming, be careful not to let the mixture boil. Remove from the heat, cover, and allow the lemon to infuse for 20 minutes.

In a medium bowl, whisk together egg yolks and sugar until the mixture turns light yellow and the sugar has dissolved into the eggs. Pour the infused milk through a fine mesh strainer into the egg mixture, a small amount at a time, whisking until thoroughly combined.

Pour the mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until a thick custard forms that coat the back of the wooden spoon, about 10 minutes. Be careful not to overheat.

Place a smaller bowl in a large bowl filled with ice. Strain the custard through a fine-mesh sieve into the small cold bowl. Stir occasionally to cool the mixture, then cover and place in the refrigerator and keep cold until well chilled, about 3-4 hours or preferably overnight.

Freeze in an ice cream maker according to manufacturer’s instructions. When the gelato is almost completed, add in the small diced frozen peaches. Place in a freezer container and freeze 2-3 hours.

To Assemble
Set the gelato out of the freezer for 10-20 minutes or spreadable. Spread two tablespoons of gelato on the side of one cookie. Top with another and freeze until solid, about 30 minutes. Make 10 cookie sandwiches with extra gelato.

Summer Fruit Tart

Summer Fruit Tart

A summer fruit tart recipe is the best way to use the season’s ripest yield. Topped with a combination of fruits to bring out summer’s sweetness, we like our shortbread crust filled to the brim with Grand Marnier and Vanilla Bean Pastry Cream.

INGREDIENTS
Shortbread Pastry Crust
1 ½ cups all-purpose flour
⅛ teaspoon salt
1 stick unsalted butter, at room temperature, plus more for the pan
¼ cup granulated white sugar
1 large egg

Pastry Cream
1 ¼ cups whole milk
3 large egg yolks
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons vanilla bean paste
2 teaspoons Grand Marnier, optional

Topping
½ cup apricot jam or preserves
3 cups of summer fruit such as raspberries, blackberries, strawberries, blueberries, plums, pineapple, peaches

INSTRUCTIONS
To make the shortbread crust: In a small bowl, whisk the flour with the salt. Place the butter in a mixer bowl, add the sugar, and beat until light and fluffy. Lightly whisk the egg then add to the butter mixture, beating until just incorporated. Add the flour mixture all at once and mix just until the dough forms into a ball. Dump out on a floured surface and flatten into a disk, wrap in plastic wrap, or place in a zip-top bag. Refrigerate for at least 30 minutes or just until firm.

Lightly butter an 8” or 9” tart pan with a removable bottom or an 8” or 9” tart ring. Roll the dough into an 8” or 9” circle then add to the pan or ring and evenly pat the dough onto the bottom and up the sides of the container or pastry ring. Cover with plastic wrap and rest in the refrigerator for a least one hour.

When ready to bake, preheat the oven to 400˚F. Lightly prick bottom and sides of the pastry crust with the tines of a fork and place the tart pan on a baking sheet. Bake the crust for 5 minutes then reduce the oven temperature to 350˚F and continue baking the crust for about 15 minutes more or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely.

To make the pastry cream: In a medium-sized bowl, whisk the sugar and egg yolks together. Sift the flour and cornstarch together into the egg mixture and mix into a smooth paste.

In a saucepan, add the milk and heat until the liquid starts to foam up. Remove from heat and slowly temper small amounts at a time into the egg mixture, constantly whisking to keep a smooth mixture. Pour the egg mixture into a clean medium saucepan and cook over medium heat until just boiling, whisking constantly. When it boils, remove from heat and immediately whisk in the vanilla bean paste and Grand Marnier. Pour into a clean bowl and quickly cover the surface with plastic wrap to prevent a layer from forming. Cool to room temperature and then refrigerate until very cold. When ready to use, whisk to remove any lumps that may have formed.

Topping: Heat the apricot jam with one tablespoon of water in a small saucepan over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart: Be sure to assemble the tart on the day it will be eaten. Remove the tart from the sides of the pan and remove the bottom of the pan, then slide the tart shell on to a platter.

Spread a thin layer of apricot glaze over the bottom and up the sides of the baked tart shell to help prevent the crust from getting soggy. Let the glaze dry for 20 minutes. Spread the pastry cream onto the bottom of the tart shell over the glaze. Arrange the fruit on top and carefully brush a very light coating of fruit glaze on the fruit. Refrigerate until ready, serves 6.