Lemon Ice Cream (or buy your favorite lemon ice cream):
1 1/2 cups whole milk
3 cups heavy (whipping) cream
Zest stripped from 2 lemons
1 cup sugar
6 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice

Gingersnaps:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
4 ounces (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
3 tablespoons molasses