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1
For the cookies:
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2
Beat butter, shortening, sugar and eggs together until creamy. Add cream of tartar, baking soda and salt. Beat until smooth.
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3
Add flour and mix well. Chilling overnight is preferred; otherwise at least two hours.
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4
Combine 3 tablespoons sugar and cinnamon in small, shallow bowl.
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5
After chilling dough, roll out to 1/4-inch thick in between sheets of plastic wrap and cut out desired shapes.
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6
Place on ungreased baking sheets, sprinkle with cinnamon sugar and refrigerate 30 minutes.
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7
Preheat oven to 375F and position a rack in the middle. Bake the cookies for 10 minutes or until golden brown. Let cool completely before filling them with the ice cream.
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8
For the ice cream:
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9
In a non-reactive bowl, mix the lemon zest, juice and sugar (or agave nectar). Refrigerate one to two hours to blend flavors.
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10
In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan.
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11
Pour the milk over the eggs and return combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon.
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12
Refrigerate for at least 2 hours.
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13
Combine milk mixture with heavy cream and lemon mixture. Spin in your ice cream maker according to the manufacturer's directions.
