Double brown butter ice cream sandwiched between gooey chocolate chip cookies for the ultimate rich, nutty, sweet bite.
WHAT DO I NEED?
2 cups whole milk
1 cup heavy cream
3/4 cup sugar (divided)
5 egg yolks
1/2 cup Brown Butter, softened (room temp, very soft but not melted)
1 tsp vanilla extract
1/2 tsp salt
Warm milk, heavy cream, and half the sugar in a saucepan until steaming (not boiling).
Whisk egg yolks with remaining sugar until pale and slightly thick.
Slowly whisk warm dairy into yolks, then return to the pot. Cook over medium-low heat, stirring constantly until it thickens enough to coat a spoon.
Remove from heat and let cool for 10–15 minutes so it’s warm, not hot.
Chill base fully (4+ hours or overnight). Churn according to machine instructions. When the ice cream is at a soft-serve consistency (last 2–3 minutes of churning): Slowly drizzle in all 1/2 cup softened Churn brown butter in a steady stream.
Transfer to a container and freeze until scoopable (2–4 hours).
Bake Something Sweet brown butter chocolate chip cookie dough at 350°F for 11–13 minutes until golden and soft in the center. Cool completely.
Scoop ice cream onto one cookie, top with another, and gently press. Freeze 30–60 minutes until set.
