Ginger and Lavender Ice Cream Sandwich
By: Leah Rodrigues
Published: Saturday, June 4, 2011 - 11:23am

Ingredients




Ginger Cookies:
1/2 cup butter
1/4 cup sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk
2 cups all-purpose flour
2 teaspoons freshly grated ginger
1 teaspoon soda
1/2 teaspoon salt
Honey-Lavender Ice Cream:
1 cup sugar
1 tablespoon honey
8 large egg yolks
3 cups whole milk
1 cup heavy whipping cream
1 tablespoon ground lavender or 1 ½ teaspoons lavender extract
1 vanilla bean, split lengthwise

Preparation

1 To make ice cream: 2 Whisk 1 cup sugar, honey and egg yolks in medium bowl until well blended and thick. 3 Combine milk, cream, lavender, and 1/2 cup sugar in large heavy saucepan. 4 Scrape in seeds from vanilla bean and add to mixture. 5 Stir over medium-high heat until sugar and honey dissolve and mixture comes to a simmer. 6 Gradually whisk into egg yolk mixture; return mixture to same pan. 7 Stir custard over medium heat until thick enough to leave path on back of spoon when finger is drawn across, about 7 minutes (do not boil). 8 Strain custard into bowl; chill until cold. 9 Process in ice cream maker according to manufacturer's instructions. 10 Transfer ice cream to container and freeze until firm. 11 To make cookies: 12 Preheat oven to 350 degrees, rack in middle position. 13 Cream together butter and sugar until fluffy. 14 Add egg, molasses, and buttermilk. 15 Sift together flour, ginger, soda and salt. 16 Add to cream mixture in 3 installments. 17 Drop by spoonfuls onto greased cookie sheets. 18 Bake 15-20 minutes.