Ingredients
For Ice Cream:
2 cups heavy cream, divided
1 cup shelled pistachios
1 cup whole milk
1/4 cup granulated sugar
1/4 cup Golden Blossom® Organic Honey
pinch kosher salt
4 large egg yolks
For Cookies:
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup packed light brown sugar
1 tablespoon Golden Blossom® Organic Honey
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup white chocolate chips
1/2 cup coarsely chopped shelled pistachiosPrepare an ice bath by setting a medium heatproof bowl inside a larger bowl of ice water. Pour 1 cup of cream into inner bowl and set aside. In a food processor, pulse pistachios for 1 to 2 minutes until very fi
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a food processor, pulse pistachios for 1 to 2 minutes until very finely ground (but not yet broken down into butter).
In a saucepan, combine remaining 1 cup of cream, milk, sugar, honey, and salt. Cook gently over medium heat, stirring frequently, until sugar has dissolved and mixture starts to steam. Remove from heat. Stir in ground pistachios, cover, and let steep for 30 minutes.
Strain cream mixture through a fine mesh sieve, discarding what’s left of the ground nuts when you’ve pressed out as much liquid as possible. Return strained cream mixture to medium heat until it starts to steam again.
In a small bowl, whisk egg yolks until lightened in color. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch. (Be sure to gradually whisk in the warm cream; you want to temper the eggs, not cook them.) Pour egg mixture back into saucepan and return to medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF. Do not let it boil.
Pour mixture through a fine-mesh sieve into the inner bowl of the ice bath with cream. Stir until mixture is cool. Cover bowl with plastic wrap, carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.
When ice cream base is thoroughly chilled, churn in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer safe container and freeze for at least 2-3 hours or until firm.
For cookies, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.
In a large mixing bowl or the bowl of a stand mixer, beat butter and brown sugar on high speed until light and fluffy, 2 to 3 minutes. Mix in honey, egg, and vanilla extract until smooth. Add flour, baking soda, and salt beat on low speed until incorporated. Fold in white chocolate chips and pistachios.
Using a medium cookie scoop, drop dough by heaping tablespoonfuls onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are light golden brown around the edges and set in the centers. Let cool on baking sheet for minutes, then transfer to a wire rack to cool completely, then freeze for at least 1 hour prior to assembling.
To assemble sandwiches, place one cookie flat side up. Top with one golf-ball sized scoop of ice cream, and pressing to flatten the ice cream to the edges. Repeat with remaining cookies. Freeze for at least 1 hour until completely firm before serving. Sandwiches will keep in the freezer for up to 1 month, wrapped individually in plastic wrap or in a zip-top bag.
