GINGERSNAP LEMON ICE CREAM SANDWICHES

FOR THE LEMON ICE CREAM:
1 1/2 cups whole milk
3 cups heavy whipping cream
Zest stripped from 2 lemons
1 cup sugar
6 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
TO ASSEMBLE:
24 large gingersnap cookies, homemade OR store-bought

TO MAKE LEMON ICE CREAM:
Combine milk, cream, lemon zest and 1/2 cup sugar in a heavy saucepan. Cook, stirring frequently over medium heat until almost simmering.

In a bowl, whisk together egg yolks, remaining 1/2 cup sugar and salt. Slowly pour hot liquid into egg mixture, whisking as you pour. Return mixture to saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until custard reaches 175 degrees F and lightly coats spatula.

Strain custard into a clean bowl and cool over an ice bath until it reaches room temperature. Stir in lemon juice.

Refrigerate custard at least 4 hours, or up to overnight.

Churn in an ice cream machine according to manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

TO ASSEMBLE SANDWICHES:
Place 12 cookies, bottom side up, on work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against ice cream, and gently press to adhere sandwiches together.

Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap, or store in an airtight container.

IN ADVANCE:
Frozen sandwiches can be assembled a couple of days in advance and kept frozen.

Makes 12 ice cream sandwiches
Source: A Passion for Ice Cream by Emily Luchetti