Honey Lavender Ice Cream Sandwiches
4 Master Cut Ribeye Steaks
McCormick Montral Steak Seasoning
2 Tbs. Christopher Ranch Crushed Garlic
1 cup Mushrooms, sliced
2 garlic cloves
1/4 cup green onions
2 Tbs. olive oil
2 Tbs. butter
1/2 cup red cooking wine
Melt chocolate and butter. Whip eggs and sugar in an electric mixer using the paddle attachment. Add the chocolate and butter mixture to the egg and sugar mixture. Add the dry ingredients. Refrigerate batter until slightly firm and scoop cookies onto a baking sheet 2 inches apart. Bake cookies in a 325F oven for 10 min.
Mix yolks with honey. Scald milk and temper yolks. Thicken mixer over a hot water bath until the mixture begins to thicken. Strain, add lavender and chill. Pour into an ice-cream maker and follow the manufacturer’s instructions until frozen.
Scoop 2 Oz of ice cream onto a cooled cookie and top with another cookie.