Thyme Sandwich Cookies with Creamy Thyme Ice Cream

Biscuits:

Mix the butter and powdered sugar to form a paste

Pulse with a fork for 3 minutes

Incorporate the flour, cornstarch, and cocoa powder

Line a baking sheet with parchment paper

Scoop the dough into a pastry bag fitted with a star tip and pipe onto the parchment-lined baking sheet

Bake in a preheated oven at 180°C for 15 minutes

Remove from the oven, let cool for 5 minutes, and carefully remove the biscuits from the parchment paper

Ice Cream:

Heat the milk, then turn off the heat and add the thyme

Let it steep for 10 minutes

While the mixture is steeping, beat the egg yolks with powdered sugar until pale

Pour the hot milk into the egg yolk mixture and whisk constantly over low heat until thickened

Do not let it boil or the mixture will curdle

Let cool to room temperature, then refrigerate

When well-chilled, churn in an ice cream maker for 15 minutes

Fill the biscuits with this creamy thyme ice cream.