Emily Laurae

Ginger Molasses Cookies
31 Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside.
30 Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg, then adding the molasses.
4 Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined.
5 At this point the dough will seem quite sticky! Place into an airtight container let the dough rest in the fridge for an hour or so until firm and chilled.
6 Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
7 Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Pour some granulated sugar into a small bowl, and one by one, coat each cookie completely in sugar. 
29 Place your preferred number of cookies onto a baking sheet and bake for about 9 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.
28 If you don’t end up baking off all your cookies at once, place your scooped and sugar-coated extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!
Horchata Ice Cream
32 Place the milk, vanilla extract, sugar, salt, cinnamon sticks and half of your almond heavy cream (250 ml) into a large saucepan and warm gently at medium heat. Once the mixture starts to simmer, give it a quick stir and remove from heat and cover, letting the cinnamon infuse with the ingredients for one hour.
13 After the infusion period is complete, turn the heat to medium again to gently heat up your cinnamon mixture. Place the egg yolks into a large bowl and whisk them together. Then set a strainer on top of your bowl.
27 Pour the warmed, not hot, cinnamon mixture through the prepared strainer into the egg yolks, allowing the strainer to catch any cinnamon bark bits. Make sure to whisk throughout this step so that the egg yolks do not get overheated by the milk mixture and start to cook!
26 Pour everything back into the saucepan and heat on medium-high while stirring constantly with a spatula. The mixture should start to thicken over the next 5 minutes or so until it coats the back of your spatula.
25 Using the strainer once again, pour the mixture into your leftover 250 ml of almond whipping cream. Cool by placing your bowl of prepared ice cream mixture into an ice bath, then place in the fridge for at least 4 hours. Then it’s up to you – you can churn using the ice cream maker of your choice or place it straight into the freezer.
Assembling  the Ice Cream Sandwiches
24 Grab one ginger molasses cookie and place top down on a small baking tray or plate.
20 Place two scoops of slightly thawed ice cream on top of the bottom cookie.
23 Complete the sandwich by placing another cookie on top. Gently push the top cookie down to flatter and immediately place in the freezer to chill.
22 Once chilled, remove the sandwiches from the freezer. Using a circular cookie cutter, cut through the cookies and ice cream to ensure a perfect circle and even sides!