Brown Butter Chocolate Chip Cookie Dough Ice Cream

🧂 Ingredients

• 550 grams whole milk

  (2 cups plus 2 Tablespoons)
• 255 grams heavy cream

  (1 cup plus 1 Tablespoon)
• 2 teaspoons vanilla bean paste

  (or vanilla extract)
• ¼ teaspoon fine sea salt
• 55 grams light brown sugar

  (¼ cup)
• 6 large egg yolks
• 125 grams sugar

  (½ cup plus 2 Tablespoons)
• 113 grams unsalted butter, cut into ¼ inch squares

  (8 Tablespoons or 1 stick)
• 120 grams all purpose flour

  (1 cup)
• 66 grams granulated sugar

  (⅓ cup)
• 73 grams light brown sugar

  (⅓ cup, firmly packed)
• 1 Tablespoon milk
• 1 teaspoon vanilla
• ½ teaspoon salt
• 170 grams semisweet and/or bittersweet chocolate chips or chopped chocolate

  (1 cup)

Instructions

• 1 Preheat oven to 350° F.
• 2 In a large saucepan, melt the butter over low heat. Once fully melted, increase
  the heat to low-medium to cook the butter, stirring frequently with a rubber
  spatula or wooden spoon. The butter will start popping and crackling and then
  start foaming. The part of the butter that will start browning is the milk
  solids which will be on the bottom of the pan. This is why you need to keep
  stirring and lifting the spatula or spoon out of the pan to see what stage it is
  at. Once you have nicely browned specks on the bottom of the pan, remove the pan
  from the heat and immediately pour the butter into a heatproof bowl to stop it
  from cooking any further. (Be careful not to overcook the butter. It can go from
  brown to burnt very quickly.) Allow the butter to cool to room temperature.
  Cover and refrigerate until hardened, at least two hours. (Brown butter can be
  made up to one week in advance and stored in the refrigerator.)
• 3 Place a piece of foil or parchment paper on a shallow baking sheet like a jelly
  roll pan. Spread the flour on it and bake for 10 minutes, stirring half way
  through. Allow to cool to room temperature.
• 4 In an electric mixer fitted with the paddle attachment, cream together the brown
  butter, sugar, brown sugar, milk, and vanilla. Add the flour and salt just until
  combined. Fold in chocolate or chocolate chips.
• 5 Spread cookie dough into a large rectangle and completely wrap in plastic wrap.
  Refrigerate at least 30 minutes before churning the ice cream base. While the
  ice cream is churning, cut the cookie dough into bite-size pieces (approximately
  ½ inch squares). Fold into churned ice cream.
• 6 Fill a large bowl half way with ice. Pour cold water over the ice so that the
  bowl is no more than ⅔ high. Place a clean bowl on top of the water bath. Place
  a strainer over the empty bowl. Set aside
• 7 Combine milk, cream, brown sugar, vanilla bean paste, and salt into a 2 or 3
  quart saucepan. Bring to a simmer over medium heat, stirring the mixture
  occasionally to ensure the sugar dissolves.
• 8 While the liquid heats up, vigorously whisk the egg yolks with the sugar. You
  want to whisk it until the mixture turns pale yellow, becomes thick, and forms a
  ribbon when dripped on itself. (You can use an electric mixer with the whisk
  attachment if you are feeling lazy. It will take approximately 5 minutes of
  constant whisking by hand.)
• 9 Once the liquid mixture comes to a simmer, turn the heat off and let it sit for
  a minute or two. With the bowl containing the egg/sugar mixture secure on the
  counter (if no one is around to hold it, place it on a rubber mat (like a
  Silicone Hotpad
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  wet a dishtowel and wrap it around the base of the bowl), slowly pour the heated
  liquid mixture into the eggs, whisking constantly. Once fully incorporated, pour
  the contents of the bowl back into the saucepan. Over a medium-low heat, stir
  the mixture constantly with a wooden spoon until it reaches 185°F or a line
  holds when you drag your finger across the back of the wooden spoon. (It should
  only take a minute or two to reach the correct temperature.)
• 10 Immediately remove the saucepan from the heat and pour the cooked mixture
  through the strainer into the empty bowl sitting in the ice water bath. Stir the
  mixture as it sits in the ice bath every 2 to 3 minutes until the mixture has
  completely cooled, about 10 minutes.
• 11 Pour into a container. Cover with plastic wrap directly over (touching) the
  mixture. Cover and place in refrigerator for 4-24 hours.
• 12 Follow your ice cream manufacturer’s directions to churn the ice cream. Towards
  the end, add the chopped cookies or fold in the cookies by hand with a rubber
  spatula. Transfer the ice cream to a freezer container. Cover with a piece of
  parchment paper or plastic wrap directly on the surface. Cover container and
  freeze.

Nutrition Info