Solstice Shortbread Recipes

Steps:

• 1) Preheat the oven to 325°F Lightly grease two 9" round cake pans, or two 8" or 9" stoneware shortbread pans, or a combination.
• 2) Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
• 3) Place 1 cup of the flour in a food processor with the crystallized ginger. Process until the ginger is finely minced; this may take up to 1 minute.
• 4) Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture. Beat until well combined.
• 5) Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
• 6) Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
• 7) Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes. Remove it from the oven.
• 8) Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula. Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
• 9) Use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges. Do this immediately, while the shortbread is still warm. If you wait, it'll be difficult to cut.
• 10) Transfer the wedges to a rack to cool.
• NOTE*: One reviewer suggested 'browning the butter' first.

Steps:

• Bring first 4 ingredients to boil in medium saucepan. Remove from heat. Cover and let steep 2 hours.
• Whisk eggs and sugar in medium bowl. Add honey to cream mixture. Simmer over medium heat, stirring until honey dissolves. Gradually whisk cream mixture into egg mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not boil). Strain into clean bowl; whisk in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl, cover, and freeze until firm, at least 3 hours and up to 3 days.
• Whisk egg white in medium bowl until frothy. Place sugar in shallow bowl. Dip thyme sprigs, 1 at a time, into egg white to coat, then shake off excess. Add to sugar and turn to coat. Place on paper towels to dry. Let stand at room temperature at least 1 hour and up to 8 hours before using.
• Scoop ice cream into bowls or goblets. Garnish with candied thyme.