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Ingredients
- Malted Milk Gelato
- 2 c milk (we use non-fat)
- 1 c heavy cream
- 3/4 c sugar
- 1/2 c + 1 T malted milk powder
- Red Velvet Cookies
- (adapted for serving size from Paula Deen)
- 1 T unsalted butter, at room temperature
- 1/4 c sugar
- 2 T well-beaten egg
- 1/2 T buttermilk
- 1/2 t apple cider vinegar
- 1/4 t vanilla extract
- 1/4 T red food coloring
- 6 T + 1 t all-purpose flour
- 1/2 T cocoa powder
- 1/4 t baking powder
- 1/16 t baking soda
- 1/8 t salt
Details
Servings 4
Adapted from agoodappetite.blogspot.com
Preparation
Step 1
Malted Milk Gelato
Put everything a saucepan over medium-low heat. Bring to a simmer stirring occasionally until the sugar & malted milk are dissolved. You may need to whisk it to get rid of the lumps of malted milk. Let cool to room temperature. Put in an airtight container & completely chill.
Freeze according to your ice cream maker directions.
Makes 4 to 6 servings
Red Velvet Cookies
Preheat oven to 375 F.
Cream the butter & sugar together until light & fluffy. Beat in the eggs. Add the buttermilk, vinegar, vanilla & food coloring and mix well. Add the flour, cocoa, baking powder, baking soda & salt & mix until throughly combined. Scoop 2-inch rounds onto a baking sheet lined with a silicon pad or parchment paper. Bake for 10 minutes, cookies will be soft. Allow to cool on the sheet for a few minutes & then move to a rack to cool completely. Chill the cookies in the freezer for at least 30 minutes before assembling sandwiches.
Makes 5 - 6 cookies
Assembly
1 T chopped natural pistachios (the green ones)
If gelato has frozen hard allow it to soften a little. Place a large scoop of gelato on the bottom side of one cookie. Top with another cookie, bottom side towards the gelato. Press together. Uses a clean finger or knife to clean up edges if needed. Roll in chopped pistachios. Repeat for remaining cookies. Place gelato sandwiches into the freezer until ready to serve.
Makes 2 - 3 sandwiches
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