Holiday Treat: Sweet Potato and Gingerbread Ice Cream Sandwiches Recipe

Ingredients

• For the Sweet Potato and Bourbon Ice Cream:
• 2 cups (2/3 pound) sweet potatoes, peeled and grated on large holes of box grater
• 2 tablespoons unsalted butter
• 2 cups half-and-half (or 1 cup each cream and milk)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg, freshly grated
• 4 cardamom pods
• 1 teaspoon kosher salt
• 6 egg yolks
• 1/2 cup dark brown sugar
• 2 tablespoons bourbon
• For the Gingerbread Cookies:
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1/4 teaspoon coriander, freshly ground
• 1/4 teaspoon black pepper, freshly ground
• 3 cardamom pods, freshly ground
• 1/2 teaspoon nutmeg, freshly grated
• 1 teaspoon cinnamon
• 1 1/2 tablespoons freshly grated ginger (with juice)
• 1/4 cup molasses
• 1 egg
• 2 1/2 cups cake flour (or the lowest-protein flour you can find)

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