Gingersnap Lemon Ice Cream Sandwiches so much more difficult than it needed to be. The original recipe is just scoops of ice cream between two cookies. Of course I had a work event (a sandwich buffet) to bring them to and I wanted them to be all pretty. They were pretty, but they took me four days to make!
favorite gingersnap cookies crumbled on top.
Meyer Lemon Ice Cream
adapted from Emily Luchetti on Epicurious
1 1/2 cups whole milk
3 cups heavy cream
Zest from 2 lemons
1 cup sugar (divided)
6 large egg yolks
1/4 teaspoon kosher salt
4 teaspoons freshly squeezed lemon juice
Whisk together the egg yolks, with 1/2 cup sugar, and the salt in a medium bowl.Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the cleaned saucepan to prevent scorching. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Eat immediately for softer ice cream or put in freezer for a few hours for a more solid consistency.