Putney Inn's Pinto Bean Ice Cream With Navy And Black Bean Biscotti

For Ice Cream: Place beans in medium saucepan; cover with 2 inches cold water. Heat to boiling; boil 2 minutes. Let stand, covered, 1 hour; drain.

Place beans, milk and vanilla beans in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, stirring frequently, until beans are almost tender, about 45 minutes.

Stir in 2 cups sugar and simmer until beans are tender, 10 to 15 minutes. Remove vanilla beans. Process bean mixture in food processor until smooth; strain through fine sieve, discarding solids.

Heat cream and half-and-half to boiling in medium saucepan. Whisk together egg yolks and remaining 1 1/2 cups sugar in medium bowl; gradually whisk in the warm cream mixture.

Return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until thickened. Do not boil. Strain through fine sieve. Combine custard and bean mixtures; refrigerate until cold.

Freeze in ice cream maker according to manufacturer's directions.

For Navy and Black Bean Biscotti: Combine cherries and cranberry juice in small bowl; reserve.

Combine flour, baking powder and salt in medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Beat eggs, egg yolks and vanilla in small bowl until combined; stir in flour mixture.

Turn dough onto lightly floured surface; knead gently to make a smooth dough that holds its shape, adding additional flour if necessary. Knead in beans, almonds and reserved cherries.

Shape dough on parchment-lined sheet pans into slightly flattened rolls, about 10 x 2 inches. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool on wire racks.

Diagonally slice rolls into 3/4-inch thick slices. Arrange, cut sides down, on parchment-lined sheet pans. Bake at 275 degrees F until crisp and dry, about 30 minutes, turning once.

Recipe Source: Chef Paige Gould, Putney Inn, Putney, Vermont