Limoncello Ice Cream Sandwiches with Thyme Shortbread Cookies
1 cup sugar, plus more for dusting
1 cup butter
2 cups all purpose flour
1 tablespoon chopped thyme
1 tablespoon lemon zest
Limoncello Ice Cream:
2 cups heavy cream
1 cup whole milk
1/2 cup mascarpone cheese
Zest and juice of 1 lemon
4 egg yolks
1 tablespoon vanilla extract
1/2 cup sugar
1/4 cup Limoncello
In a stand mixer beat butter and sugar until light and fluffy, about 5 minutes. Add flour, thyme and zest and mix until just comes together. Roll tightly in plastic wrap and chill for at least 30 minutes.
To make cookies, preheat oven to 350° F. Roll dough into 1/4” thickness and using a cookie cutter cut cookie. Place on a parchment lined baking tray and sprinkle with sugar. Bake for 10-12 minutes until just dry and slightly golden. Cool completely on a wired baking tray.
To make ice cream, bring cream, milk, cheese lemon zest and juice to a simmer in a small saucepan. Remove from heat and cool slightly. Whisk egg yolks, vanilla and sugar. Slowly temper the egg mixture using a bit of the warm cream mixture. Return the entire mixture to the stove and cook, stirring frequently, over low heat until the mixture is slightly thickened and coats the back of a wooden spoon. Cool and stir in Limoncello.
Use your ice cream maker according to package direction.
Scoop ice cream in between two cookies and enjoy – quickly – to avoid melting.