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Butterscotch Sea Salt Cookie Dough Ice Cream


Makes about 3 pints

FOR THE COOKIE DOUGH
7.5 tbsp butter, melted
1/4 tsp kosher salt
1/2 cup packed light brown sugar
1/3 cup flour
1 tsp vanilla extract
1 cup mini chocolate chips or finely chopped chocolate pieces

FOR THE ICE CREAM
1 cup firmly packed brown sugar
2 tbsp butter
1 tbsp vanilla
2 tsp bourbon
2 cups whipping cream, divided
1 1/2 cups whole milk
6 large egg yolks
1/2 tsp flaky sea salt, plus more for garnish





MAKE THE COOKIE DOUGH
Toast flour in 350°F oven for 5 minutes or until it changes to a slightly light brown color. Remove from pan and let cool.

In a medium bowl, mix butter and sugar together until well combined. Add in toasted flour, vanilla and chocolate. Form into a disk, wrap, and refrigerate until firm. Break into small bite sized pieces. You can do this ahead of time and keep in the fridge.

MAKE THE ICE CREAM
In a medium pot, combine brown sugar and butter over medium heat until the sugar dissolves and starts to bubble, about 3 to 4 minutes. Keep watch so it doesn’t burn. Whisk in 1/2 cup whipping cream until smooth (stand back since it will sputter!). It’s okay if it begins to seize, continue whisking over low heat until almost smooth. Remove from heat. If some clumps remain, strain through a sieve (you can use those later as ice cream toppings or fold them into the churned ice cream). Add vanilla and bourbon.

In a medium bowl, whisk egg yolks. Set aside.

In a clean medium sized pot, add remaining 1 1/2 cups of whipping cream and 1 1/2 cups milk. Over medium low heat, warm mixture until steaming.

Ladle some of the warm cream mixture into the bowl of egg yolks. Stir together, then pour egg yolk mixture back into the pot with the rest of the cream. Stir continuously over low heat until the mixture has thickened, and can thickly coat the back of a spoon (it should reach 160-170ºF degrees).

Immediately remove from heat. Pour mixture through a strainer into a bowl. Whisk in butterscotch sauce and 1/2 tsp flaky sea salt. Chill in fridge for about 6 hours, or overnight.

Freeze mixture in an ice cream maker according to manufacturer’s instructions. After ice cream has been churned, stir in cookie dough chunks. You can eat it right away as a soft serve ice cream, or freeze in airtight containers until firm. Sprinkle with sea salt before serving (optional).




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