Black Pepper Ice Cream Sandwich

Ingredients:

• 2 and 1/4 cups premium flour
• 2 teaspoons ground ginger
• 1 teaspoon of baking soda
• 3/4 tsp ground cardamom
• 1/4 teaspoon fine salt
• 10 tsp coarsely ground black pepper
• 1 and 1/4 cups dark brown sugar
• 165 g unsalted butter at room temperature
• 1 large egg
• 1/4 cup molasses
• 0.5 cup decorative sugar
• 0.5 tsp cayenne pepper
• 3/4 cup chopped candied ginger
• 8 cups slightly softened vanilla ice cream

Preparation:

1. Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, baking soda, cardamom, salt, and 2 tablespoons black pepper; set aside. Using a mixer on medium-high speed, beat the brown sugar and butter until light and fluffy, about 2 minutes.
3. Scrape down the sides of the bowl, add the egg, and beat until smooth. Add the molasses and beat until smooth. Slowly add the flour mixture and knead until smooth.
4. Form the dough into walnut-sized balls, about 1 tablespoon each, then roll them in powdered sugar. Place the cookies on the prepared baking sheets, spacing them 2 inches apart, and press them down slightly.
5. Bake, rotating the baking sheets halfway through, until the cookies are puffed and cracked on top, about 10 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
6. Meanwhile, stir in the cayenne pepper, 1/2 cup candied ginger, and 4 teaspoons black pepper. Let it set in the freezer for 10 minutes. Once the ice cream is firm enough to scoop, sandwich about 1/4 cup of ice cream between two cookies. Freeze for at least 2 hours.
7. Combine the remaining 1/4 cup candied ginger peel with the remaining 4 teaspoons black pepper in a medium bowl. Roll the sides of each ice cream sandwich in this mixture. Serve immediately or wrap individually in plastic wrap. Store in the freezer for up to 1 week..