During the holidays, most desserts have “peppermint this” or “peppermint that,” which is fine and dandy, but sometimes it is nice to have a different option in all the minty madness. These ice cream sandwiches are perfect for a night spent next to a warm fire listening to Christmas carols.

Directions

Ice Cream

1/2 cup + 1/4 cup heavy cream or whipping cream

1/2 cup (5 1/2 oz.) grade B maple syrup

3 large egg yolks

Using an electric mixer with the whisk attachment, beat 1/2 cup of the cream until whipped into stiff peaks. Refrigerate the whipped cream.

Fill a small saucepan halfway with water and bring to a simmer.

Place the remaining 1/4 cup cream, maple syrup, and egg yolks in a heatproof stainless steel or Pyrex bowl and set over the saucepan of simmering water. Whisk continuously for 8-10 minutes, until the mixture slightly thickens and turns opaque, no commaand registers 175˚ on a candy or digital thermometer.

Remove the bowl from the simmering water and beat with an electric hand mixer or a stand mixer fitted with the whisk attachment for 3-4 minutes until the custard is cool and thick.

Gently stir the custard into the reserved whipped cream until fully incorporated. Transfer to a clean, lidded container and freeze until the ice cream hardens, at least 4 hours (or overnight).

Gingerbread Cookies:

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground ginger

1 3/4 teaspoons ground cinnamon

1/4 teaspoon ground cloves

6 tablespoons unsalted butter

3/4 cup dark brown sugar

1 large egg

1/2 cup molasses

2 teaspoons vanilla

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl beat the butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic. Let it stand at room temperature for at least 2 hours, or up to 8 hours.

Preheat oven to 375°.

Grease or line cookie sheets with parchment paper.

Place 1 portion of the dough on a lightly floured surface. Roll dough to a scant 1/4-inch thick. (Use additional flour to avoid sticking.)

Cut out cookies.

Space cookies 1 1/2-inches apart on baking sheet.

Bake 1 sheet at a time for 7-10 minutes. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Spoon 1 tablespoon ice cream onto the flat side of a cooled cookie. Top with a second cookie, flat side down, gently smashing the ice cream to the edge of the cookies to make an ice cream sandwich. Repeat with the remaining ice cream and cookies.

Recipe courtesy of food blogger Casey Barber. Barber’s recipe can be found here.

Emily Cassidy is the Promotions Chief and News Editor for The Patriot and jcpatriot.com.