Gingersnap Bowls with Ice Cream
October 2003, pg. 116
Every Friday our local grocery store sells half-gallons of Perry’s ice cream for a $1.99, which has led to a habitual stop sometime during my Friday. I thought the gingersnap bowls would be a nice addition to our Friday night treat.
The recipe seemed easy enough. I thought things might get a little interesting during Step 3, due to the time sensitivity. I didn’t want the gingersnap pancakes to harden before I could mold them into bowls…
Unfortunately, my troubles began in Step 2. After the batter ‘cool[ed] completely’ (which the recipe calls for), I attempted to scoop a tablespoon onto a greased baking sheet, but the batter was rock solid. I briefly warmed the batter over the stove just long enough to scoop the batter. The first two bowls I made came out nicely. The second bowl didn’t mold as much. I used a glass that was too large and I was just too slow. (Which I was expecting.) The centers of the third and fourth bowls stopped spreading out in a thin layer at the same rate as the edges. Leading to the edges being done and the middle not. I took my chances with the middle being underdone, which was probably not the best choice. I ended up with one bowl with a dense center and the fourth is now a wreath. Lesson learned while baking Ginger Snap Bowls: Do NOT let the batter cool completely.
I’m okay with things not looking perfect, as long as the dish tastes good. My husband and I were not impressed with the overall taste, corn syrup. I would suggest putting a little more ginger in the batter, I could hardly taste the ginger over the sugar and corn syrup. I was not impressed with the overall process and end result of the gingersnap bowls. The bowls seemed like a creative way to spice-up a bowl of ice cream, next time I will eat my black raspberry ice cream in a ‘real’ bowl.