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