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1
Preheat oven to 375u00b0F. Peel and core pears, then chop them to about 1/2-inch thick pieces. Brush with the lemon juice. Place the pears on an aluminum foil-lined baking pan and drizzle with maple syrup.
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2
Bake for 15 minutes, or until soft and fork-tender. Puree until smooth. Let cool.
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3
Heat milk, heavy cream, and spices until the mixture beings to simmer, without letting it come to a boil. Remove from heat. Cover and steep for at least 20 minutes.
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4
Whisk yolks and sugar until pale yellow and thick. Gently stream in milk mixture, whisking constantly after each addition.
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5
Pour mixture back into a saucepan. Heat until custard is thick - it should coat the back of a wooden spoon.
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6
Strain custard through a sieve and into a bowl. Gently fold in pear puree. Press a sheet of cling wrap across the surface, and refrigerate for at least 4 hours.
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7
Pour into ice cream maker and churn according to the maker's instructions.
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8
Pour churned ice cream into an airtight container, and freeze for at least another few hours before serving.
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9
Preheat oven to 375u00b0F. Prepare two baking sheets lined with parchment paper.
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10
Whisk melted butter, beaten egg, sugars, and molasses together until well combined.
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11
Sift together the dry ingredients.
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12
Fold dry ingredients into the wet ingredients until just incorporated. The mixture should be soft and fluffy.
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13
Prepare a shallow bowl of coarse sugar.
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14
Scoop out about 1 1/2 tablespoons of dough and roll it between your palms to form a ball. Gently roll ball into coarse sugar until well coated. Place on parchment paper lined baking sheet. Repeat until all the dough is used. Place cookies about 2 inches apart.
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15
Bake for 8 to 9 minutes, rotating pans half way, until edges are set, but the middle is still a bit soft. The tops of the cookies should be puffed and cracked. Cool on a wire rack.
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16
Assemble sandwiches by placing a scoop of ice cream between two cookies. To make ahead, wrap each one individually with cling wrap and place in the freezer.
