How to Make Holiday Ice Cream Sandwiches

Step-by-Step Guide

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   Step 1: Vanilla French Custard

   While heating milk, beat egg yolks, sugar, and cinnamon in the bowl of a mixer, starting at low speed and once incorporated, bring to high speed for 4 minutes.,,,,, Once frozen (ice cream will still be soft), place in shallow container and place in freezer until ready to use.,,,,,,,,, Store in an airtight container.,,, With a cookie scoop, spoon ice cream into center of one cookie.
   
   Take the other cookie and place on top (like a sandwich).
   
   Press the two cookies together lightly to spread ice cream out.,,,,, Enjoy!
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   Step 2: Bring half and half to a simmer in a large saucepan.

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   Step 3: Once milk is heated

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   Step 4: turn mixer down to lowest setting and pour warm milk in slowly.

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   Step 5: Once all of the milk is incorporated into the egg mixture

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   Step 6: return mix to the saucepan and heat on low heat

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   Step 7: whisking constantly

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   Step 8: until mixture thickens and register 175 °F (79 °C).

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   Step 9: Allow custard to cool slightly

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    Step 10: then strain into a pitcher.

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    Step 11: Add remaining 1 cup heavy cream and 2 tsp pure vanilla extract

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    Step 12: and chill for at least two hours.

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    Step 13: Once chilled

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    Step 14: the custard can be frozen in an ice cream maker following your manufacturer's instructions.

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    Step 15: Makes 3 pints

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    Step 16: Molasses Gingerbread Cookies

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    Step 17: Mix dry ingredients in a small bowl and set aside.

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    Step 18: Cream sugar and butter until fluffy and light: 4-5 minutes.

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    Step 19: Add egg and beat until incorporated

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    Step 20: then add molasses.

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    Step 21: Gently add flour mixture to combine.

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    Step 22: Using a large cookie scoop

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    Step 23: evenly space your cookie dough on 3 baking sheets (if you only have one

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    Step 24: the dough can be refrigerated in between uses).

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    Step 25: Bake at 350 °F (177 °C) for 15 minutes

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    Step 26: or until cookies are dry to the touch

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    Step 27: but not hard.

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    Step 28: Cool on wire racks.

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    Step 29: Cinnamon & Sugar Ice Cream Sandwiches

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    Step 30: Remove ice cream from freezer

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    Step 31: and if hard

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    Step 32: let stand at least 10 minutes.

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    Step 33: Assemble ice cream sandwiches by taking two cookies

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    Step 34: bottoms facing up.

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    Step 35: Using an icing spatula

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    Step 36: smooth out sides of ice cream sandwich

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    Step 37: placing any unwanted ice cream back in the container for Round 2.

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    Step 38: If you find that one scoop of ice cream is not enough

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    Step 39: by all means

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    Step 40: use more!

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    Step 41: For those of you who adore garnishing your baked goods

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    Step 42: roll your finished ice cream sandwich on its side in a cinnamon/sugar mixture to coat

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    Step 43: then place on a baking sheet lined with parchment

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    Step 44: and freeze until firm.

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    Step 45: Repeat for all remaining cookies.

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    Step 46: Once all of your sandwiches are firmed up in the freezer

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    Step 47: wrap them in individual parchment squares and store in a container or ziplock bag.

Detailed Guide

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