These Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches are soft and chewy ginger molasses cookies stuffed with creamy decadent brown sugar bourbon ice cream.
Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled which is fine).
Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves, a couple of minutes.Whisking yolk mixture constantly, slowly and gradually add 1/4 cup of hot cream mixture at a time (to prevent the eggs in the yolk mixture from scrambling.). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2-5 minutes (this isn't a terribly thick custard, it will be runny like a gravy).
Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.
Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. Do Ahead: Custard can be made 1 day ahead. Cover and chill.
Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze. Ice cream can be made 3 days ahead.
Preheat oven to 375° F and line 2-4 baking trays with parchment paper.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and granulated sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with demerara sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
Use immediately or store in a sealed container for up to 1 week.
To assemble:Using an ice cream scoop, scoop ice cream onto one cookie and place another cookie on top. Eat immediately, or place in freezer to firm up (at least 30 minutes).
* do not use blackstrap molasses as it is more bitter than regular molasses.