|Gourmet Double Cookie Dough Ice Cream with Brown Butter Cookie Dough Ice Cream Base with|
Brown Butter Cookie Dough Pieces & Mini Chocolate Chips
|Brown Butter is My Life|
|You gotta have lots of cookie dough & chocolate chips!!|
For the Brown Butter Cookie Dough Custard Base:
1 Stick of Unsalted Butter, Browned & Cooled Slightly
2 ½C Heavy Cream
6 Egg Yolks
1C Dark Brown Sugar
1T Vanilla Bean Rum (or any kind of infused booze)
8oz Bittersweet Chocolate, Finely Chopped
For the Brown Butter Cookie Dough Pieces:
10T Unsalted Butter, Browned & Cooled until Firm
2/3C Light Brown Sugar, Packed
1t Vanilla Bean Fleur de Sel
½C AP Flour
1 ½C Mini Chocolate Chips
1. For the Custard Base: In a saucepan, bring the cream and milk to a simmer. In a bowl, whisk together the egg yolks, dark brown sugar, and salt until fluffy. Slowly whisk in the brown butter. Once combined, gradually and slowly into the simmering milk. Pour this mixture back into the saucepan and cook over low heat, until thickened (it should coat the back of a spoon). Strain the custard into a bowl that is placed into an ice bath. Stir in the bourbon, vanilla, and cinnamon. Cool the custard base until completely chilled.
2. To Make the Brown Butter Cookie Dough Pieces: Stir together the brown butter and sugar in a mixing bowl until smooth. Mix in the flour and fleur de sel, then the vanilla and chocolate chips. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.
3. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Chop the disk of cookie dough into small chunks. As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough. Store in the freezer until firm.