Ginger Vanilla Bean Ice Cream Sandwiches
Yield: 12 sandwiches
  • 1 batch Ginger Molasses Cookies
  • 1 cup heavy cream
  • 3 cups half-and-half cream
  • 8 egg yolks
  • ½ cup white sugar
  • ⅛ teaspoon salt
  • 1 tablespoon vanilla bean paste (or the seeds of a vanilla bean)
  • 1 teaspoon vanilla extract
For the Ice Cream
  1. In a heavy saucepan over medium heat, combine the cream and half and half heating until just simmering, stirring frequently. Turn the heat down to low.
  2. Whisk together the egg yolks, sugar, vanilla bean paste, extract, and salt in a large bowl until thoroughly combined.
  3. Slowly and carefully pour about ½ cup of the cream mixture into the egg yolk mixture with one hand, while whisking constantly with the other. Pour the egg mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
  4. Pour the custard base into a bowl and allow to cool, then cover the custard mixture and chill in the fridge for 6-8 hours or overnight.
  5. When the custard is chilled- churn it according to your ice cream maker's instructions. Freeze for a few hours to firm it up, then scoop it into the cookies, then wrap each sandwich and freeze.
Ice Cream adapted from: All Recipes
Recipe by The Baker Chick at