I always wanted to be somebody, but now I realize I should have been more specific. – Lily Tomlin



Lemon Ice Cream Sandwiches with Raspberry Swirl
adapted from Gourmet Magazine, August 2009


For Lemon Ice Cream

2 pints good quality vanilla ice cream (store bought or homemade)
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons Limoncello

For raspberry compote

2 cups raspberries (10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

For sandwich layers

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract


2 (8-inch) square baking pans (2 inches deep)
Small offset spatula


Make lemon ice cream:

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see Note, below).

Stir in lemon zest, juice and Limoncello. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.

Make raspberry compote: