Blackberry Ricotta Ice Cream Graham Sandwiches | Scotsburn Milk

Ingredients

• 345 mL (1 ⅓cup) all-purpose flour
• 3 mL (½ tps) baking soda
• 1 mL (¼ tps) salt
• 125 mL (½ cup) Scotsburn unsalted butter, at room temperature
• 125 mL (½ cup) brown sugar
• 50 mL (3 tbsp) honey
• 30 mL (2 tbsp) Scotsburn milk
• 15 mL (1 tbsp) vanilla extract
• 1 pint blackberries
• 125 mL (½ cup) sugar
• Splash of orange juice
• 250 mL (1 cup) Scotsburn whipping cream
• 125 mL (½ cup) granulated sugar
• Pinch of salt
• 5 large egg yolks
• 500 mL (2 cups) Saputo Ricotta di Campagna