Warming cognac ice cream, with notes butterscotch and brown sugar. Dark caramel sauce and heavily spiced gingerbread cake pieces throughout.
For a fundraiser one year, Jeni got to prepare dessert with lauded food writer Lynne Rossetto Kasper. Using the darkest molasses she could find, Jeni made the gingerbread cake from Rossetto Kasper’s book The Splendid Table. She topped this perfect cake—the inspiration for the molasses, brown sugar, and ginger spiced version we make and fold into this flavor—with cognac ice cream and praline sauce. A spark would have set the place ablaze with all that cognac, but the audience went gaga for the dessert. Swanky and indulgent, with a complex French brandy on the nose and nutty caramel sauce, this Cognac with Gingerbread is one of Jeni’s longtime holiday favorites. We think of it as a holiday replacement for vanilla.
ORDERS REQUIRE A MINIMUM PURCHASE OF 3 TOTAL PINTS (OF THE SAME FLAVOR OR MIXED FLAVORS)