Directions

PREP 🥒

1.  Preheat the oven to 375F.

2. In a medium mixing bowl, whisk to combine the half & half, 3 Tbsp sour cream, ½ cup of brown sugar, and zest of 1 whole lemon.  Split this between 2 gallon-sized plastic bags and seal.

3. Fill the other two gallon-sized bags halfway with ice.  Split the ice cream salt between both bags of ice.

4. Place the bags with the half & half mixture into the bags of ice. Shake it like you mean it for 5 minutes!

5. Remove the plastic bags with ice cream from ice and keep in the freezer.

6. Place the ¼ lb butter (for browning) in the 2qt pot and brown over medium heat.

7. Remove from heat and add the second portion of butter to the pot and allow it to melt.

8. Place the brown sugar and white sugar in the second mixing bowl.  Pour the warm butter over the top of the sugars and whisk together to combine.

9. Slowly whisk the eggs into the sugar mixture.

10. Place the flour and baking soda in the medium mixing bowl and mix together.

11. Mix the dry ingredients into the wet ingredients.

12. Chop the chocolate bars and fold into the cookie dough.

HOW TO COOK 🍳

1.  Form the cookie dough into 2 oz marbles and place them onto the baking sheet.  Sprinkle a little S&P Seasoning on top.  Continue until all cookie dough is used.

2. Bake the cookies in the oven for 10-11 minutes, turning halfway through the cooking time.

3. Remove the cookies from the oven and place in a spot to cool.

4. Assemble your ice cream sandwiches and drizzle Brown Butter Truffle Honey all over the top. Enjoy!