vacation in Cancun. It was everything a beach getaway should be: relaxing, indulgent, restorative, and all around good for the spirit, soul and body.
Back home now, I've been more eager than usual to share some Summer-worthy goodness with you. I mean, when you're flooded with inspiration from every side, it's all but self-torture to keep calm and do nothing. :) So, to my kitchen I went--and I'm so thrilled to be back and sharing this fancy little ice cream sandwich recipe that I happened upon.
Lemon-Spice Ice Cream Sandwiches
1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened
Preheat oven to 350 degrees F. Butter a 10-x-15 in. rimmed baking sheet and line with parchment; butter parchment. In a bowl, whisk together flour, cinnamon, ginger and salt. In another bowl, whisk together butter, molasses, sugar, lemon zest and juice, and eggs. Whisk dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes. Let cool 5 minutes. Loosen edges with a knife; flip out of sheet. Remove parchment; flip top-side up onto a wire rack. Let cool completely.
Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap. Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to the edges). Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week. Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces. Serve immediately, or wrap in plastic and freeze for up to 1 week. Enjoy!
Recipe courtesy of Martha Stewart Living