Step 1: Make the Salted Honey Ice Cream

1. Heat the Milk and Cream: In a medium saucepan, combine the heavy cream, whole milk, and honey. Cook over medium heat, stirring frequently, until the mixture begins to steam but not boil.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and slightly thickened.
3. Temper the Egg Yolks: Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. Gradually add more of the warm cream mixture to temper the eggs without scrambling them.
4. Cook the Custard: Return the custard to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F / 75°C).
5. Add Salt and Vanilla: Remove from heat and stir in the sea salt and vanilla extract. Taste and adjust the salt level if needed.
6. Chill the Mixture: Pour the custard into a bowl and cover with plastic wrap, pressing the wrap against the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
7. Churn the Ice Cream: Once the mixture is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to a container and freeze for at least 2 hours until firm.

Step 2: Make the Gingerbread Cookies

1. Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Add the molasses and egg, mixing until well combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Do not overmix.
4. Chill the Dough: Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps the cookies hold their shape during baking.
5. Roll Out the Dough: Preheat your oven to 350°F (175°C). Roll out one portion of the dough on a lightly floured surface to about 1/4-inch thickness. Use a rectangular or circular cookie cutter to cut out the cookie shapes.
6. Bake the Cookies: Place the cookies on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are firm but the centers are still slightly soft. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Step 3: Assemble the Ice Cream Sandwiches

1. Soften the Ice Cream: Let the salted honey ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping.
2. Add Ice Cream to Cookies: Place a scoop of ice cream on the flat side of one gingerbread cookie. Top with another cookie, pressing gently to spread the ice cream evenly to the edges.
3. Freeze the Sandwiches: Place the assembled sandwiches on a baking sheet and freeze for at least 1 hour to firm up before serving.

Step 4: Serve and Garnish

1. Dust with Powdered Sugar: Before serving, dust the sandwiches with powdered sugar for a festive touch.
2. Add Optional Garnishes: Drizzle with honey, sprinkle with extra sea salt flakes, or add a piece of crystallized ginger on top for decoration.
3. Enjoy Immediately: Serve the ice cream sandwiches straight from the freezer for the best texture and flavor.