Strolling through the farmer's market in Portland, I stumbled upon these gems. They were the perfect summer treat. As soon as I got back to California, I recreated them. I have since made it a point to make them every summer. The spicy cookies are a great partner to the floral ice cream. It is different way to enjoy an ice cream sandwich.
Ginger Cookies:
½ cup butter
¼ cup sugar
1 egg
½ cup molasses
½ cup buttermilk
2 ½ cups all-purpose flour
2 teaspoons freshly grated ginger
1 ½ teaspoons soda
½ teaspoon salt
Honey-Lavender Ice Cream:
1 ½ cups sugar
1 Tablespoon honey
8 large egg yolks
3 cups whole milk
1cup heavy whipping cream
1 tablespoon ground lavender or 1 1/2 teaspoons lavender extract
For full recipe, click below
Ginger and Lavender Ice Cream Sandwich
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Comments
June 4, 2011
Ginger and lavender sound like a wonderful combo! I love cooking and baking with lavender, though it can be overpowering and soapy if you're not careful.
June 5, 2011
Maybe the idea was that the ice cream would be good enough to "carry" these mediocre cookies but I was very disappointed in them, in spite of considerable "doctoring" after they came out of the oven. Demerara sugar and slivered ginger in syrup - all for naught; they could not be rehabilitated. Should have relied on own sense that 1/4 c. sugar was too little for 2 cups flour, 1/2 c. molasses notwithstanding.