Gingersnap Lemon Sherbet Sandwiches

May 11th, 2007

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We had an unexpected surge in the temperature over the weekend – a shockingly blazing sun in a shiny blue sky, making people scramble in their drawers for tank tops and causing all the green grassy parks to be suddenly carpeted with sunbathers. It’s supposed to be colder in San Francisco when summer approaches, not brutally scorching.

As I opened the apartment window in the morning to the feel of already-warm air on my face, I knew this did not bode well. Far earlier than I anticipated, I needed something cool and refreshing to combat the incipient heat. I needed to make ice cream.

Of course, what better inspiration than Emily Luchetti’s A Passion for Ice Cream? I zeroed in on a recipe I’d earmarked earlier, for some ice cream sandwiches made from lemon ice cream spread between gingersnaps. Icy, tart, lemon sounded just perfect to combat the heat, and gingersnaps are my sweetie’s favorite cookie, so this was a no-brainer. Or so I thought.

When I told him what recipe I going to make, my boyfriend sounded a little hesitant, then admitted he wasn’t so sure about the lemon ice cream. Couldn’t I make it another flavor? Normally, I would have indulged him, but this time I was surprised. Who doesn’t like lemon? Tall, frosty glasses of lemonade, jewelike French lemon tarts, sour lemon candies…I was going to convince him to try it!

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Upon starting the recipe I decided to make a lemon sherbet instead of an ice cream as it sounded even cleaner and more refreshing. I was very pleased with this version, as it is beyond simple to make – no stovetop required, just a combining of milk, cream, sugar, and lemon – and a marvelous restorative in hot weather. Pleasantly tart, luxuriously light and creamy, it slides effortlessly down your throat, sending the sweetest of frissons down your spine. With my new ice cream machine, I didn’t even have to chill the mixture beforehand – it churned perfectly in just 30 minutes!

The gingersnaps prove worthy bookends to the sherbet – comfortingly sturdy, crackling satisfying under the bite to provide a crisp contrast to the smooth filling. The spicy flavors of the cookie also work well against the clean, citrusy taste of the sherbet. Combined, these two parts form the perfect antidote to a surprise of a sweltering day.

How did the boyfriend like the lemon sherbet? I gave him a spoonful straight from the ice cream maker and awaited his verdict.

"Can I have some more?" was the reply.

"No, you’ve got to wait until I make the cookies and we can put the sandwiches together." I replied. A wistful look was the only response. I’ll take that as an endorsement of lemon sherbet!

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Lemon Sherbet

makes about 1 quart

1 cup lemon juice (about 2 lemons)

1 cup milk

1 cup cream

zest of 2 lemons

160 g sugar

Gingersnaps

adapted from Emily Luchetti’s A Passion for Desserts

makes about 24 cookies

5 oz all purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 ground white pepper

1/4 teaspoon ground allspice

1/4 teaspoon salt

8 ounces unsalted butter, room temperature

1 3/4 oz (1/4 cup) sugar

2 oz dark brown sugar

1 large egg

3 tablespoons molasses

For the sherbet: Put the lemon juice in a bowl. Add in the milk and cream together and stir to combine.

Add in the lemon zest.

Add in the sugar and stir to combine. Taste the mixture and add more sugar if necessary.

Freeze in an ice cream maker per manufacturer’s instructions.

For the gingersnaps: Sift together the flour, baking soda, cinnamon, ginger, white pepper, allspice, and salt in a medium bowl.

In a stand mixer, combine the butter, sugar and brown sugar and beat until it is smooth and fluffy.

Add in the egg and combine.

Add in the molasses and combine.

Add in the dry ingredients in two additions, mixing until thoroughly combined. The dough will be very soft.

Wrap the dough in plastic and refrigerate until firm, about 3 hours.

Divide the dough into two pieces and wrap in plastic. Refrigerate for another 2 hours until very firm.

When the dough is firm, roll into two 1-in diameter logs on a lightly sugared surface.

To bake the cookies, preheat the oven to 350 degrees F. Line some baking sheets with parchment paper or Silpats. Fill a small bowl with sugar for dipping cookies.

Cut the dough logs into 1/2 slices (They look small but will expand in size in the oven).

Coat the slices in the sugar on all sides.

Place the cookies 2 1/2 inches apart on the prepared sheets and bake for about 12 minutes until the centers no longer look wet. Cool on a wire rack.

To assemble the sandwiches: Arrange the gingersnaps in pairs, with one cookie in each pair facing up.

Use a scoop to place portions of sherbet on the gingersnaps turned bottom side up. Top with the other cookie and press together.

Serve immediately or store in the freezer until ready.

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30 Comments so far ↓

  • KatherineOfItAll #1

    Oh my goodness, I am such a sucker for both gingersnaps and lemon sherbet. It’s a marriage made in heaven! But your sandwiches look *almost* too pretty to eat.

    Just because I’m curious, what kind of ice cream machine do you use? This is the year I’m going to buy one, you see.

  • cheryl #2

    Ice cream sandwiches? oh how I love you. Ice cream is the world’s most lovely food. And yours are the most lovely ice cream sandwiches I have seen.

  • cheryl #3

    Ice cream sandwiches? I love you. There is not a more pefect food combo than this. Yours are just perfect and must have been so good on that warm day.

  • Ivonne #4

    Anita,

    They’re just gorgeous! Let ice cream season begin!!!

  • Laura #5

    So that’s where our good weather went. I think I deserve one of those as consolation for the rain pouring down outside!

  • Tammy #6

    Yup. That’s what I want for Mother’s Day. Exactly as pictured.

  • Kat #7

    mmm lemon sherbert sounds really refreshing. these sherbert sandwiches look so cool, perfect for the up and coming heat.

  • Tea #8

    I think these would be my favorite dessert ever. Lemon AND gingersnaps? (that’s what they have on the menu in my personal version of heaven). Can you please open up a sweets shop, so I can come and buy these?

    I’m serious:-)

  • Amy #9

    What a great combination, I love both lemon and gingersnaps. I’m definitely making that lemon ice cream this summer. I love when I make something that changes my boyfriend’s mind. He was upset when I made lemon bars because he said he didn’t like them but then when he finally ate one he said they were really good. I was so happy. :D

  • swee #10

    they look so pretty!!

  • Kelly-Jane #11

    They looks so good! I’m a fan of Emily Luchetti, she a great chef :)

  • monica #12

    oh my! i swoon for anything with lemon…gorgeous photos, as always i can expect nothing less from you! i love the ribbon, too…it’s the same ribbon i use all the time (gold/maroon for holiday gifts and pink/brown for everyday gifts). you have great taste!

  • monica #13

    oh happy belated birthday, too! sorry i forgot….

  • Helen #14

    They are gorgeous! We must shop at the same ribbon store…:)B. has the same reactions when I pan some desserts, then for seconds.

  • kate #16

    hi Anita…i always end up seeing your pictures first on Flickr ! i simply love sandwich ice creams but have never tried these combinations together and dont think i will until i either come over n take urs or make myself some :))

  • baking soda #17

    I’m not much of an ice-cream girl but go for lemon all the time…especially lemon sherbet. Looking so cute with the ribbons..

  • jenjen #18

    Wow, those sandwiches just made my heart melt! How I would love to sink my teeth ito one of those. and wrapping them in ribbon was a great touch.

    Happy Birthday by the way!

  • peabody #19

    Ugh…our surge is coming…and I do not look forward to it. Perhaps I will feel better if I make these little treats.

  • gilly #20

    Oh Anita, these sound so wonderful – and just the right treat to beat the unexpected heat! Gingersnaps are one of my all time favourite cookies – so to pair them with lovely lemon sherbet is to raise the bar even higher! Gorgeous!

  • Lisa #21

    Oh man, my favorite store-bought cookies are gingersnaps with a lemon cream sandwiched between.. YUM!

    So, I wonder.. if I didn’t have an icecream maker, could I still make sherbert?

    You know I’m going to be craving this until I get some for myself, right? =)

    xoxo

  • Anita #22

    Katherine,
    Thank you! I have both a Cuisnart ICE-20 insert-style and ICE-50BC commercial style ice cream makers – see my post from Jan. 13 of this year for a discussion of them. The commercial style is an investment and the insert style works perfectly well if you’re on a budget!

    Cheryl,
    Thank you! I thought this was a very nice ice cream sandwich combination!

    Ivonne,
    Thanks! I can’t wait to get the ice cream maker in high gear!

    Laura,
    I’d happily send one to you if I could figure out how to keep it from melting – at least you should know our typical fog has started rolling back in!

    Tammy,
    Thank you! I hope you had a wonderful Mother’s Day!

    Kat,
    Thank you! I find lemon sherbet so nice and cooling!

    Tea,
    Aww, thank you! I would love to come up to Seattle sometime, so I’ll be sure to let you know:)

    Amy,
    That’s great you made a lemon convert too:) I love watching people change their opinions on food. Hope you enjoy making the sherbet!

    Swee,
    Thank you! I liked tying them up like little packages!

    Kelly-Jane,
    Thank you! Emily’s books are always a great inspiration to me!

    Monica,
    Thank you! I found that ribbon too adorable in the store – you must have the most beautifully wrapped gifts for people! Thank you for the birthday wishes!

    Helen,
    Yes, I noticed some beautiful ribbons on your gorgeous popsicles:) I do love seeing people change their minds after trying new food!

    Maya,
    Thank you! I’m glad you liked them!

    Kate,
    Thank you! I think it’s a wonderful combination, when I get a chance to come to HK I’ll make some for you!

    Baking Soda,
    Thank you! I found the sherbet is a very nice and light alternative to ice cream!

    Jen,
    Thank you! I love any excuse to go to the fabric store and browse through the notions. Thanks for the birthday wishes too!

    Peabody,
    Thank you! Got to find a way to beat the heat – I may be turning my ice cream maker into high gear come summer!

    Gilly,
    Thank you! I found the gingersnaps went well with the lemon – and both are great on their own too!

  • Dilip #23

    inspirational……love the creativity…thanks for sharing

  • jann #24

    these look delicious-i love the ribbon effect………

  • parisbreakfasts #25

    Who doesn’t love Ginger cookies AND Lemon sherbert and what a terrific combination!
    YUM
    Boyfriend is well trained in being patient :)

  • Byunghoon Kim #26

    That is just… perfect!

    Your post makes me happy.
    Thank you for your recipe. :)

  • Anita #27

    Dilip,
    Thank you! I’m glad you like it and hope you get to try making it!

    Jann,
    Thank you! I’m glad you liked it!

    Carol,
    Thank you! The boyfriend has been very good about trying all my creations even if he isn’t sure!:)

    Byunghoon,
    Thanks! Hope you enjoy making them!

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