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Featured Recipe from Ice Cream Sandwiches: Ginger Lemon Gems
Ginger lovers will especially appreciate its pairing with my zesty lemon ice cream. The intense flavors make these smaller-size gems a perfect accompaniment to a light afternoon tea. When making the ice cream, ensure you use real dairy cream. Ultra-high-temperature cream will work, but avoid dairy substitutes, which are made mostly with oil.
Makes 12 small sandwiches
Soft Ginger Cookies
Ingredients
Directions
In a large bowl, use an electric mixer with the beaters or paddle to cream the butter and 2⁄3 cup (135 g) of the sugar until well combined. Beat in the egg and molasses until well combined.
In a separate bowl, stir together the flour, baking soda, salt, ginger, and cinna¬mon. Add the flour mixture to the butter mixture and beat until combined. Refrigerate the dough for 2 hours.
Preheat the oven to 350°F (180°C). Roll the dough into balls about 1 1/2 inches (4 cm) in diameter. Put the remaining 1⁄3 cup (65 g) of sugar in a shallow bowl. Roll the balls in the sugar and arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Use the bottom of a glass to flatten each cookie to about 3 1/4 inches (8 cm) in diameter. If the cookies begin to stick to the glass, lightly coat the glass in flour or confectioners’ sugar.
Bake for 7 to 8 minutes, until the cookies are puffed and the tops are cracked. Remove immediately to a cooling rack, allowing space between the cookies; they will flatten as they cool. Once cool, use as required or store in an airtight container.
Lemon Ice Cream
Makes about 1 1/2 pints (700ml)
Ingredients
Directions
Put the cream, sugar, lemon juice, and zest in a medium (but deep) bowl. Using an electric mixer with the beaters or paddle, beat until completely combined and slightly thickened. Be sure to scrape any zest off the beaters and stir it back into the cream mixture with a spoon or spatula before freezing.
Pour into an airtight plastic storage container. Allow at least 1/2 inch (1 cm) of empty space at the top of the container, as the mixture will expand as it freezes. Freeze for at least 2 hours.
DONNA EAGAN is the founder of Buttercup Cake Shop, London’s first cupcakery, with multiple locations throughout the greater London area. Buttercup has been recognized in many publications, including Time Out, Metro, Daily Mail, Financial Times, and Conde Nast’s Brides. Originally from California, she lives in South London with her husband and two daughters.
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