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Butterscotch Ice Cream Sandwiches with Molasses Cookies and Caramelized Pineapple
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INGREDIENTS
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Butterscotch ice cream:
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2 tablespoons unsalted butter
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1/2 cup plus 2 tablespoons packed light brown sugar
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1 1/4 cups whole milk
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3/4 cup heavy whipping cream
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5 large egg yolks
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1/2 teaspoon kosher salt
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1 teaspoon vanilla extract
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Molasses cookies:
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11 tablespoons unsalted butter, softened
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1/4 cup granulated sugar
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1 large egg, at room temperature
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1/4 cup sorghum molasses
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1 3/4 cups whole-grain gluten-free flour blend
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1 1/8 teaspoons baking soda
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground chia seed
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1/2 teaspoon ground ginger
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly grated nutmeg
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Turbinado or other coarse sugar, for coating
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Caramelized Pineapple:
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1/2 small pineapple, peeled, cored and cut in 1/2-inch dice
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2 tablespoons packed light brown sugar
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2 teaspoons dark rum
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1 teaspoon vanilla extract
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Pinch kosher salt
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2 teaspoons unsalted butter
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Garnish:
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Caramel sauce, for serving
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Edible flowers, for serving
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Powdered sugar, for serving
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