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1
To make the ice cream, split and scrape the seeds of the vanilla bean into the sugar and use your fingers to spread the seeds throughout.
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2
Bring milk, cream, and half of the sugar to a boil.
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3
Whisk the rest of the sugar with the yolks.
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4
Temper the yolks by gradually whisking in about 1/2 cup of the hot cream mixture.
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5
Whisk the tempered yolks back into the remaining cream and strain through a fine sieve or chinois.
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6
Chill.
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7
Process the ice cream in an ice cream maker according to manufacturer's instructions.
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8
When done, fold the grape jelly into the ice cream.
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9
Preheat the oven to 325 degrees F.
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10
To make the cookies, first melt butter, add oats and cook over medium heat until toasted, about 5 to 7 minutes.
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11
Chill.
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12
Cream the butter, baking soda, salt, and sugars until fluffy.
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13
Add peanut butter.
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14
Add oats, then flour on low speed.
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15
Roll out the dough to 1/4-inch thickness.
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16
Cut out desired shapes and place on sheet pan.
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17
Bake for 15 to 20 minutes until golden brown.
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18
To make the filling, cream all the ingredients together and chill.
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19
Spread filling on 1 cooled cookie, and top with another cookie to sandwich together.
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20
Continue for the rest of the cookies.
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21
Serve with a scoop of grape jelly ice cream.
