Lemon Snap Ice Cream Sandwiches
14 oz bag Stauffer’s Lemon Snap Cookies
3/4 Cup Heavy Cream
2 T Sugar
1 tsp lavender, fresh or dried
1 tsp fennel, finely chopped
(or substitute other seasoning/herb such as fresh basil, mint, etc)
1 tsp ginger, minced
1 tsp lemon zest, finely chopped
1.5 quarts high quality Vanilla Ice Cream, divided into 3 bowls, kept frozen
Purple and Yellow Food Coloring- Optional
Heat cream and sugar in saucepan over medium heat. Stirring often so as not to scorch. Do not boil.
Meanwhile, using 3 microwaveable dishes (with lids)- place lavender in one dish, fennel in the second and ginger + lemon zest in the third.
Pour 1/4 cup of hot cream into each bowl and cover. Let steep app 20 minutes, heating in microwave at 20 second intervals, as necessary to keep cream hot and allowing it to infuse with flavor.
When a strong flavor has been infused into cream allow them to cool in refrigerator. (Remember flavor will mellow when combined with vanilla ice cream.)
Removing one bowl of vanilla ice cream from the freezer at a time, stir cooled, flavored cream into each of the three bowls. Use as much or as little as you like depending upon your preference. *Note: Keep remaining bowls of ice cream in freezer while working with each bowl.
Lay Lemon Snap cookies onto serving tray, and using a 3/4 oz food scoop heaped with ice cream, place a scoop of ice cream on eachcookie. Place a second cookie on top to create a sandwich.
*Tip: Ice Cream Sandwiches can be made ahead, keeping ice cream frozen and firm, until ready to serve. Use an airtight container and separate layers with parchment paper.