Directions

Honey Graham Crackers

• Preheat oven to 350 F.
• In food processor pulse flour, salt, baking soda, brown sugar and butter until coarse meal is formed.
• Whisk Sue Bee® honey, vanilla and milk together and pour into food processor while pulsing until dough comes together.
• Roll out half the dough with a bit of flour to 1/8- to 1/4-inch thick; place on parchment paper on cookie sheet. Repeat with other half of dough. Use cookie cutter of choice to make graham crackers and place on the cookie sheets.
• Fork all the crackers. Chill for 15 minutes, then bake 20-25 minutes, or until golden brown throughout and firm. Allow to cool completely.

Ice Cream

• Whisk milk, salt, sugar, and vanilla seeds and beanpod in stainless saucepan; heat on medium until just below simmer.
• Remove from heat and let steep for 10 minutes.
• Whisk cream and Sue Bee® honey in large bowl set in an ice bath; set a strainer over bowl.
• Whisk egg yolks until smooth in small bowl. Slowly temper the yolks with the hot milk mixture and pour back into saucepan. Stir constantly with wooden spoon on medium-low until mixture coats the spoon.
• Strain immediately into honey cream mixture and stir to incorporate. Chill for 4 hours and freeze according to manufacturer's instructions: at last minute stir in chopped unshaped graham crackers. Don't let ice cream get completely hardened.
• Sandwich a large scoop of ice cream between two shaped graham crackers, smush gently together, and freeze.