Snickerdoodles via Martha Stewart
Makes about 2 dozen cookies. This is my favorite snickerdoodle recipe!
1 3/8 c flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
4 Tbsp butter
3/4 c + 1/8 c sugar, plus more if needed
1 Tbsp ground cinnamon, plus more if needed
Preheat your oven to 400F. Line two baking sheets with parchment and set aside.
Sift together the flour, cream of tartar, baking soda, and salt in a small bowl. Set aside.
In the bowl of an electric mixer, cream together the butter, shortening, and 3/4 cups of sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, then add the egg. Beat well to combine. Add the dry ingredients all at once and mix until just combined.
In a small bowl, combine the remaining 1/4 cup sugar and cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place rolled cookies about 2 inches apart (these really spread) on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack.
Store in an airtight container up to 1 week.
Ginger Ice Cream via Epicurious
Makes about 1 quart of spicy gingery goodness.
4 egg yolks
1/2 c sugar
1/4 c coarsely grated peeled fresh gingerroot
2 Tbsp water
2 c half-and-half
1 c heavy cream
1 tsp vanilla
In a large bowl, whisk the yolks and set aside. Combine the sugar, ginger and water in a medium saucepan over medium heat. Cook, stirring occasionally, for five minutes. Add the half-and-half and bring to a simmer.
Use the hot half-and-half mixture to temper the yolks. Pour about half of it into the yolks, whisking constantly to combine, then pour the yolks into the pan with the rest of the half-and-half. Cook custard over medium-low heat, stirring constantly, until it reaches 170F.
Pour the cooked custard through a sieve into a clean bowl and stir in cream and vanilla. Place a sheet of plastic wrap directly over the surface and put the bowl in the fridge to cool overnight.
Once cooled, churn the custard in your ice cream maker according to the manufacturer's directions. Scoop a generous portion of the ice cream onto the bottom of one cookie, then top with another. Freeze until solid and serve!