Name: Bee-Nut Butter Ice Cream Sandwiches
Cuisine: North American
Ingredients: 3 eggs, well beaten; 1 cup whole milk; 2 cup half-and-half cream, divided; ¾ cup good-quality honey; ¼ tsp salt; 1 Tbsp Vanilla; 1 cup whipping (heavy) cream; ½ cup good-quality honey; ½ cup smooth peanut butter; ½ cup unsalted butter, at room temperature; ¼ cup packed brown sugar; 1 egg; 1 ½ tsp vanilla; 2 ¼ cup all-purpose flour; ½ tsp baking soda; ½ tsp salt; 1 cup peanut butter chips (or chocolate if you prefer); ½ cup roasted peanuts, coarsely chopped and spread out on a plate

ingredients

Honey Ice Cream

eggs, well beaten

cup whole milk

cup half-and-half cream, divided

cup good-quality honey

tsp salt

Tbsp Vanilla

cup whipping (heavy) cream

Bee-Nut Butter Cookies

cup good-quality honey

cup smooth peanut butter

cup unsalted butter, at room temperature

cup packed brown sugar

egg

1 ½

tsp vanilla

2 ¼

cup all-purpose flour

tsp baking soda

tsp salt

cup peanut butter chips (or chocolate if you prefer)

Ice Cream Sandwiches

cup roasted peanuts, coarsely chopped and spread out on a plate

Ingredient Substitution Guide

directions

Step 1

Beat eggs and milk together well in large saucepan. Stir in honey and salt.

Step 2

Cook and stir over low heat about 10 minutes or until thickened – do not over cook or it might curdle.

Step 3

Cool. Stir in whipping cream and vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer’s directions. Makes 2 quarts of deliciously rich honey infused ice cream.

Step 4

If you are like me and don’t have any more room for appliances, you can make this without an ice cream maker. Put cold cream mixture from step 3 into metal bowl and freeze for about three hours. Remove from freezer, mix and return to freezer. Repeat every few hours until it starts to thicken. Whip one last time and put into a sealable container. Remove from freezer 10 minutes before serving.

Step 5

Combine honey, peanut butter, butter and brown sugar in the bowl of a mixer and beat until light and fluffy. Add egg and vanilla and mix thoroughly.

Step 6

Sift together flour, soda and salt; stir into peanut butter-honey mixture. Stir in peanut butter chips. Refrigerate for about 15 minutes.

Step 7

On a generously floured surface, knead dough for about a minute. Roll out to ¼” and cut circles with a round, 3” cookie cutter. Pull together scraps, roll again and cut again. Place cut cookies onto ungreased cookie sheet and freeze for 10 minutes or refrigerate for about 30 minutes.

Step 8

Preheat the oven to 350°F and bake cookies straight from the freezer for 10 – 12 minutes or until very lightly browned. Remove to rack and cool.

Step 9

Make sure ice cream is softened – remove from the freezer for at least 10 minutes.

Step 10

Take one cookie, scoop about a ¼ cup ice cream and pack on top of cookie. Top with another cookie and squeeze together carefully. Roll edges of sandwich in peanuts (they will stick to the ice cream) and store in a container in the freezer until about 5 minutes before serving.

Step 11

If you are only making the cookies you don’t need to roll them out – that is just so they’re all the same size for the sandwiches. Omit ¼ cup of flour as well and just drop them from a spoon onto the cookie sheet before baking.

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Bee-Nut Butter Ice Cream Sandwiches