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1
Peel and slice apples at a consistent thickness. Over medium to high heat, melt butter then add apples, brown sugar and cinnamon. Toss in the pan and cook until apples are tender and caramelized (approximately 10 minutes). Remove apples from heat and pulse in a Cuisinart until almost pureed.
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2
Make Jeni's Ice Cream Base according to recipe. Stir apple mixture into the ice cream base once the base is removed from heat. Place combined mixture into ice bath and follow instructions to freeze the ice cream base in the ice cream maker.
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3
While the ice cream is freezing, make cider balsamic gastrique. In a 2 quart sauce pan combine cider, balsamic vinegar and sugar and bring to a simmer over medium to high heat. Simmer until syrup consistency is achieved. Remove from heat.
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4
Once ice cream is removed from the ice cream maker, begin to transfer into a bowl. Fold in cookie crumbles (recipe listed below). Alternate layers of folded ice cream with drizzles of gastrique, beginning and ending with layers of gastrique, into a container. Place container in freezer and anxiously await a first taste.
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5
Stir together flour, baking soda, ground cloves, nutmeg, ginger, cinnamon and salt in a bowl.
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6
Beat shortening and brown sugar on high in an electric mixer until fluffy. Add the egg and molasses to the mixture and mix until well combined. Slowly add the flour mixture, at low speed, until combined. Refrigerate the covered dough for 2 hours or overnight.
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7
Remove the chilled dough from the refrigerator. Form 1 1/4 inch balls of dough, then roll in sugar until surface is evenly coated. Space cookies 1 1/2 inches apart on lightly buttered baking sheets.
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8
Bake cookies in a 350 degree oven for 10 minutes or until cookies are lightly puffed and golden on top. Let cool for several minutes, then transfer to wire cooling racks.
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9
Once cookies have cooled, crumble 8 cookies into pieces (size of nickles) and set aside to add into the ice cream once it has come out of the ice cream maker.
