Black Sugar Ginger Cookies

INGREDIENTS

• 1/2 cup butter, melted (optionally, use brown butter)

• 1 1/2 cups all-purpose flour

• 2 tsp. baking soda

• 1 tsp. cinnamon

• 1 tsp. ginger

• 1 tsp. salt

• 1/3 cup sugar

• 1/2 cup Monin Black Sugar Syrup

• 1 egg

INSTRUCTIONS

1. Preheat oven to 350° F and line two baking sheets with parchment paper or a silk pad.

2. In a mixing bowl, flour, baking soda, cinnamon, ginger, and salt until well incorporated.

3. In a separate mixing bowl, combine sugar, syrup, egg, and butter together. Slowly mix the dry ingredients, in batches, into the wet ingredients with a rubber spatula.

4. Using a medium cookie scoop, add the dough evenly onto the baking sheets.

5. Bake for 8 minutes or until cookies just puff up.

6. Cool completely. Serve immediately or wrap in plastic wrap and store at room temperature.

Black Sugar Pastry Cream

INGREDIENTS

• 3 cups whole milk

• 1/2 cup Monin Black Sugar Syrup

• 1/4 cup corn starch

• 4 egg yolks

• Pinch salt

• 4 Tbsp. cold butter

INSTRUCTIONS

1. In a medium sized sauce pot combine the first 5 ingredients and whisk until completely mixed together.

2. Set the mixture at a medium-low heat and very gradually bring up to a simmer, mixing the entire time with a rubber spatula.

3. Once mixture is simmering, continue to simmer for 1 minute and then remove from heat.

4. Whisk in the cold butter until completely melted then strain through a fine mesh sieve.

5. Cover the pastry cream with plastic wrap directly on it and allow to completely chill in the refrigerator (about 2 hours) before use.

Black Sugar Ice Cream

INGREDIENTS

• 1 cup whole milk

• 1 cup heavy cream

• 6 large egg yolks

• 3/4 cup Monin Black Sugar Syrup

• Salt to taste

INSTRUCTIONS

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.

2. In a mixing bowl beat egg yolks and syrup with a whisk until well incorporated.

3. While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.

4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 180° to 190° F.

5. Remove the mixture from the heat, transfer to a mixing bowl and refrigerate until cold.

6. Pour the mixture into an ice cream maker and process according to manufacturers directions.

7. Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight.