Chewy Ice Cream Cone Cookies Recipe

Vanilla bean brown butter ice cream made at home with a custard base and chocolate chip cookie dough chunks that you can eat.

Brown Butter – 113 g or ½ cup salted or unsalted butter Brown Butter Custard – 480 g or 2 cups heavy cream – 3-4 egg yolks use four yolks if you are using whole milk and three if using buttermilk (egg yolks make for a creamier custard) – 130 g or ⅔ cups dark brown sugar – 1-2 vanilla beans if the beans are small/a little dry use two, otherwise one fresh large bean will suffice – ¼ teaspoon fine sea salt – 240 g or 1 cup buttermilk or whole milk Cookie Dough Bit – 30g or 2 tablespoons butter softened – 2 tablespoons sweetened condensed milk – 50g or ¼ cup dark brown sugar – 30g or ¼ cup all purpose flour toasted – Dash vanilla – pinch of salt – 1/4 cup mini chocolate chip

INGREDIENTS

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INSTRUCTION

Low-medium butter fry. Smash, melt. Foaming and quieting butter browns evenly. When brown bits appear, pour into a bowl. Brown milk solids sink. From brown butter, separate golden liquid.

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STEP  1 .

The egg yolks, heavy cream, salt, brown butter, and sugar pot. Stir milk. Crack vanilla beans into the pot. Mix. Mix often on medium-low heat to 165 F. Curds thicken.

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STEP 2.

 Mesh sieves over heatproof bowls remove most custard brown butter. Reserved brown butter. Combination buttermilk. Sifted vanilla custard. Refrigerate the mixture overnight in plastic. Frost ice cream maker bowl.

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STEP 3.

HEAT oven to 350°F. Coat a small cookie sheet. Flour the pan evenly. Bake 7-minute flour. Relax. Softened butter and sugar-mix well. Incorporate salt and vanilla

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STEP 4.

Beat in sweetened condensed milk. Combine chocolate chips and cooled flour. Put teaspoons of cookie dough on a floured pan to make many pieces. Frozen the tray until ice cream making. Mash ice cream.

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STEP 5.

Butter may be on top of chilled custard; whisk quickly. Follow ice cream machine instructions. Just before ice cream is done, add cookie dough bits. A rubber spatula or machine can mix them.

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STEP 6.

Store airtight ice cream. The 4-hour freeze makes it edible. Left at room temperature for 5 minutes makes long-frozen ice cream easier to scoop.

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STEP 7.

Nutrition 

-140 Calories -7g Fat -19g Carbs -2g Protein

See Also

Sourdough Biscuits Recipe