(Makes 36 cookies)
For the chocolate ganache:
For the hickory-smoked almond ice cream:
Cream butter and sugar in a bowl. Add eggs individually, scraping down between each addition. Sift flour and baking powder together. Mix in dry ingredients and milk. Remove dough from bowl, wrap in plastic wrap, and chill overnight. Roll dough into 1/4-inch thickness and cut into 2x2-inch squares. Sprinkle with cinnamon sugar. Bake at 350°F until golden brown. Scoop ice cream onto cracker, drizzle with ganache, and top with cracker. Repeat. Freeze until ready to serve.
For the chocolate ganache:
Boil heavy cream and honey. Pour over the chocolate and whisk smooth. Whisk in butter. Cool to room temperature before using.
For the hickory-smoked almond ice cream:
Grind almonds roughly. Bring milk, cream, sugar, salt, vanilla, and ground almonds to a simmer. Whisk yolks and eggs together. Whisking constantly, slowly temper the hot liquid into the egg mixture. Once combined, pour mixture back in to pot. Cook over low heat and keep mixture moving using a wooden spoon. Cook until mixture starts to thicken and coats the back of the wooden spoon. Strain (to remove the almonds) into clean bowl and chill over an ice bath or in the refrigerator. Once cool, churn in an ice cream freezer.
