I first created this dessert for Mickey and Minnie at Disney’s Epcot Food and Wine Festival in Orlando, Florida.
Combine the milk, cream, lemon zest, and
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
Beat the butter,
Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
The cookie dough can be rolled up to a week in advance and refrigerated. The sandwiches can be assembled a couple of days in advance.
Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.
© 2006 Emily Luchetti. All rights reserved.