The Sweetest Sandwich

I recently tasted these gingerbread ice cream sandwiches topped with caramel sauce at Baang’s, a new restaurant in Greenwich, Conn. I cannot remember when I’ve enjoyed a sweet more.

Much to my delight, pastry chef Krista Kern generously shared the recipe with me. Made simply by layering ice cream between slices of gingerbread, this is a delectable dessert, the perfect follow-up to an all-American barbecue.

KRISTA KERN’S GINGERBREAD ICE CREAM SANDWICHES

1/2 cup boiling water

1 cup dark unsulfured molasses

1 teaspoon baking soda

2 1/2 cups flour

1 tablespoon baking powder

1 tablespoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Scant 1/2 teaspoon salt

Dash white pepper

1/2 cup unsalted butter, softened

1 cup dark brown sugar, packed

1 large egg

1 1/2 to 2 pints vanilla or peach ice cream, softened

1 (1-pound) jar caramel sauce, heated until warm

4 large ripe peaches or 6 ripe apricots, peeled, pitted and sliced, optional

Mint sprigs, optional

Line bottoms of 2 (8-inch) square cake pans with parchment paper and spray with non-stick cooking spray.

Combine water, molasses and baking soda in mixing bowl. Mix well. Set aside.

-Sift together flour, baking powder, ginger, cinnamon, cloves, salt and pepper in bowl. Set aside.

Beat butter in electric mixer set on medium speed until creamy. Gradually add brown sugar and beat until incorporated. Beat in egg. Reduce speed to slow and add 1/3 of dry ingredients to batter, then half of liquid ingredients, 1/3 of dry, remaining liquid and finally remaining dry.

Divide batter evenly between prepared pans. Bake at 350 degrees on center oven rack until tester comes out clean and cake springs back when touched, 25 to 30 minutes. Remove pans from oven and cool 15 minutes. Then unmold. Remove parchment paper. Cool completely.

When pans are cool, clean 1 pan and line with parchment paper. Spread softened ice cream in even layer in pan and freeze until firm.

To serve, unmold ice cream and remove paper. Place ice cream between gingerbread layers. Trim edges as needed. Cut layered cake into 4 squares. Cut each square into 2 triangles for total of 8 triangular slices. Place on serving plates. Top each with warm caramel sauce. Garnish with fruit slices and mint sprigs.

Makes 8 servings.

Each serving, without garnish, contains about:

710 calories; 526 mg sodium; 80 mg cholesterol; 18 grams fat; 131 grams carbohydrates; 7 grams protein; 1.43 grams fiber.