Top Recipe - Rebecca Masson's Lemon Snickerdoodle Ice Cream Sandwices

Not the winning recipe, but this one seems a lot more do-able at home than spumoni on a stick!

Lemon Snickerdoodle Ice Cream Sandwiches

Lemon Ice Cream:
6 lemons, zested
1/2 cup lemon juice
2/3 cup agave
4 yolks
1 pinch salt
1 1/2 cup whole milk
1 1/2 cup heavy cream

Snickerdoodle:
1 cup butter
1 1/2 cup sugar
2 eggs
1 1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 3/4 cup all purpose flour
Cinnamon and sugar, to sprinkle on dough

Assembly:
White chocolate, melted
Lemon drops, garnish

Lemon Ice Cream:

1. Combine lemon zest, juice, agave, and salt. Let macerate for 1-2 hours.

2. Heat milk and cream to a boil. Temper yolks into milk and cream. Cook to 85 degrees Celsius. Remove from heat. Strain. Cool down in an ice bath.

3. Right before placing in ice cream machine, combine lemon juice and cream base. Strain and spin.

Snickerdoodle:

1. Cream butter and sugar until light and fluffy. Add eggs. Add flour, cream of tartar, baking soda and salt.

2. Let dough rest in fridge for about one hour. Scoop cookies and toss in cinnamon and sugar. Bake at 350 degrees Fahrenheit for 9-11 minutes until light golden. Let cool.

Assembly:

1. Sandwich 1 scoop of ice cream between two cookies. Let set in freezer. Dip 1/2 of cookie in white chocolate and roll in lemon drops.

© 2011 CHEF REBECCA MASSON

Posted on AllTopChef.com