One of my most popular recipes searched for on Simply So Good is my Lemon Curd Ice Cream It is such a refreshing summer ice cream I decided a scoop between my Soft Ginger Cookies. This created an tangy lemon curd ginger ice cream sandwiches.
To make the Lemon Curd Ice Cream Sandwiches you will need:
- 1 batch Lemon Curd Ice Cream
- 18-20 medium size Soft Ginger Cookies
Click on the links for the step-by-step instructions or print the recipes that are below.
I baked the soft ginger cookies last week and stored them in the freezer. The ice cream was made 2 days in advance and placed in the freezer as well. After the prep of the ice cream and cookies, making the sandwiches shouldn’t take longer than 10 minutes.
I let the ice cream soften just a bit before scooping onto the bottom of the ginger cookie.
Top ice cream with another ginger cookie.
That’s it! Bright lemony ice cream stuffed between soft ginger cookies. Citrus and ginger are such a great pair. Wrap cookies individually or place in an air tight container and freeze until ready to eat.
Soft Ginger Cookies
Yield 3 dozen cookies
Ingredients
- 1 ½ cups butter, softened to room temperature
- 2 cups brown sugar, packed
- 2 eggs
- ½ cup molasses
- 4 ¾ cup all-purpose flour
- 4 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cloves
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ¼ cup sugar (to roll cookies in)
Instructions
Preheat oven to 375 degrees. In a large bowl cream butter and brown sugar. Add eggs and molasses, mix thoroughly. Sift together the flour, baking soda, salt, cloves, cinnamon and ginger. Add the dry ingredients to the butter mixture. Roll dough into balls the size of a large walnut or use an ice cream scoop that holds 2 tablespoons of dough. Roll each ball into the sugar and place on a cookies sheet lined with parchment paper. Place in oven and bake for 10-12 minutes. Remove from oven and transfer to a cooling rack to cool.
Lemon Curd Ice Cream
Ingredients
- 1 3/4 cup cream
- 3/4 cup 2% milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 5 egg yolks
- 1 cup lemon curd (store-bought may be used, but if I were you I'd try the recipe link and make your own)
Instructions
To make ice cream, in a medium size saucepan add cream, milk, 1/2 cup of the sugar and salt. Heat over medium/low heat until steaming. Whisk egg yolks and slowly add the remaining 1/4 cup sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly. Continue to add at least 1/2 of the hot cream mixture. Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon. Remove from heat and pour into a bowl. Cover and chill completely about 2 hours or over night.When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturers directions. Add lemon curd the last 5 - 10 minutes of mixing. Makes about a 1 1/2 to 2 pints of ice cream.
Nutrition Facts
Serving Size 6
Amount Per Serving | ||
|---|---|---|
Calories 359 | ||
% Daily Value | ||
Total Fat 24.3 g | 37% | |
Saturated Fat 12.2 g | 61% | |
Cholesterol 324 mg | 108% | |
Sodium 274 mg | 11% | |
Total Carbohydrates 39.9 g | 13% | |
Sugars 38.5 g | ||
Protein 6.5 g | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Happy Summer.
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