📖 Instructions

1. **First, make the Lemon Thyme Ice Cream:** In a medium saucepan, combine the heavy cream, milk, sugar, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. This typically takes about 5-7 minutes. Be patient, you don’t want it to scald.
2. Add the fresh thyme sprigs to the cream mixture. Remove the saucepan from the heat and let the thyme steep in the cream for at least 30 minutes. This allows the thyme flavor to infuse into the cream, creating that lovely herbaceous note. If you like a stronger thyme flavor, let it steep for an hour.
3. After steeping, remove the thyme sprigs from the cream mixture. Use a slotted spoon or strain the mixture through a fine-mesh sieve to remove any thyme leaves or small particles. Squeeze the thyme sprigs gently to extract as much flavor as possible.
4. In a separate bowl, whisk together the egg yolks. Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them. This prevents the yolks from scrambling when added to the hot cream. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
5. Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon. Be careful not to let the custard boil, or it will curdle. The custard is ready when you can run your finger across the back of the spoon and the line holds. This takes about 5-10 minutes.
6. Remove the custard from the heat and stir in the lemon juice. Let the custard cool slightly, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, to allow it to chill completely.
7. Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. The ice cream is ready when it has a soft-serve consistency.
8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm enough to scoop. This allows the ice cream to harden and develop its full flavor. Resist the urge to eat it all right away!
9. **Now, make the Lemon Thyme Shortbread Cookies:** Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
10. In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy. You can use an electric mixer or do it by hand. The mixture should be pale and creamy.
11. In a separate bowl, whisk together the flour, cornstarch, and salt. Cornstarch helps create a tender, melt-in-your-mouth texture. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix, or the cookies will be tough.
12. Stir in the fresh thyme leaves. Divide the dough in half. On a lightly floured surface, roll out one half of the dough to about 1/4 inch thickness. Use a cookie cutter or a knife to cut out desired shapes. Repeat with the remaining dough.
13. Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as shortbread can burn easily.
14. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Make sure they're completely cool before assembling the sandwiches.
15. **Assemble the Ice Cream Sandwiches:** Once the ice cream and cookies are ready, take a scoop of ice cream and place it on the flat side of one cookie. Top with another cookie, flat side down, and gently press to create a sandwich. Repeat with the remaining cookies and ice cream.
16. If desired, roll the edges of the ice cream sandwiches in sprinkles, chopped nuts, or crushed cookies for added texture and flavor. Wrap each ice cream sandwich individually in plastic wrap or parchment paper and freeze for at least 30 minutes to firm up before serving. Enjoy your delicious homemade Lemon Thyme Ice Cream Sandwiches!