Gingerbread Ice Cream Roll with Lemon Sauce

4 eggs at room temperature
¾ cup sifted flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon ground allspice
½ cup sugar
½ cup light molasses, powdered sugar or lemon sauce
½ gallon Blue Bell Homemade Vanilla

Lemon Sauce:
½ cup sugar
2 tablespoons corn starch
dash of salt
1 cup hot water
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 tablespoons margarine

Preheat oven to 375 degrees. In large bowl, beat eggs until thick. Add lemon color, three to four minutes at high speed. Gradually add sugar to beaten eggs, 2 tablespoons at a time. Beat after each addition. At low speed, add molasses. Mix all dry ingredients together. Add dry ingredients to egg mixture until combined. Lightly grease jelly roll pan 15 ½ in. x 10 in. x 1 in. Line bottom (not sides) with waxed paper. Grease waxed paper heavily. Pour mixture into pan. Spread evenly. Bake for 12-15 minutes

While cake is warm, loosen edges and press away from sides of pan. Turn cake onto 15 in. x 10 in. foil sprinkled with powdered sugar. Gently pull off waxed paper. Roll up cake with foil going inside, rolling from narrow end. Place the rolled cake seam down on rack to cool.

When cool, gently unroll. Spread cake with Blue Bell Ice Cream ½ in. thick. Roll back up. Wrap roll in foil sprinkled with powdered sugar. Freezer wrap at least one hour before serving.

Prepare lemon sauce: Combine sugar, salt and corn starch in saucepan. Add water. Cook over medium heat until mixture boils and has thickened. Stir in lemon peel, lemon juice and margarine. Serve 1 in. slices of cake, topped with powdered sugar or lemon sauce (can be served warm or cool). Makes 12 servings.