SWEET AND SPICY BAKED BEANS COFFEE ICE CREAM

1 pound Greer’s Ranch House ground pork sausage

1 onion, chopped

2 (28-ounce) cans baked beans 1 (15-ounce) can black beans, drained

1 (15-ounce) can kidney beans, drained 2 cups Head Country Bar-B-Q sauce ½ teaspoon Head Country All-Purpose Championship Seasoning

½ cup firmly packed dark brown sugar

¼ cup Seikel’s Oklahoma Gold Mustard

1 tablespoon Griffin’s Original Syrup ¼ cup Suan’s Scotch Bonnet Pepper Relish

6 slices Bar-S bacon

Cook sausage and onion in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain. Return sausage to pot, and add all beans, barbecue sauce, seasoning, brown sugar, mustard, syrup and relish.

Top beans with bacon. Bake at 350 F for 45 minutes or until thickened andbubbly. 1½ cups Hiland whole milk

1¼ cups granulated sugar 2 tablespoons Andrews Honey Bees pure honey

½ cup Henderson’s coffee (to one cup brewed)

6 egg yolks

2½ cups Hiland heavy cream 1½ teaspoons Griffin’s vanilla

Bring 1¾ cups water to a boil using a small sauce pot. Remove from heat, add the ½cup of coffee and let it set until cool. Strain through a coffee filter. (A press pot works well, but the water needs to come to a boil.) Reserve 1 cup of this liquid for the icecream.

In a medium saucepan, combine the milk, sugar, honey, salt and coffee. Warm overmedium heat stirring occasionally until steaming. Reduce the heat to low.

Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggswhile whisking continuously. Return the mixture to the pot, and cook over medium heat, whisking constantly throughout the process, until thickened, about 5 minutes. Cover withplastic wrap on surface of the ice cream. Refrigerate until cold.

When ready to make the ice cream, whisk the cream and vanilla into the ice cream untilsmooth. Churn in an ice cream maker according to the manufacturer’s instructions.