Anyway, regardless, they say necessity is the mother of invention, and my great necessity is more cookie dough, less filler. So I give you cookie "no dough" ice cream. It's not scoops of raw cookie dough partially frozen, though it kind of looks it, it's ice cream made to have all of those wonderful salty/sweet/dark flavors that I love so much in cookie dough. The trick is in the brown sugar and brown butter. It gives the ice cream a rich, nutty, caramelly sweetness. Enjoy!
1 cup chopped semi sweet chocolate
2/3 cup dark brown sugar
4 large egg yolks
2 teaspoons vanilla paste (or extract)
2 cups half and half
2 cups whole milk (or reduced fat, if you prefer)
3 tablespoons salted butter
In a small sauce pan, melt the butter until it is a deep golden brown color. You don't want it too burnt, otherwise it'll taste, for lack of a better word, weird. Add the half and half and heat until scalding (not quite boiling). In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy. Take the half and half mixture off the heat, and add a little to the egg mixture while mixing. Add a little more, then pour everything back into the sauce pan. Add the vanilla and heat until about 170 degrees, or until it coats a metal spoon. Transfer the mixture to a bowl and chill. Once the mixture is chilled, whisk in the additional 2 cups of milk and add it to your ice cream machine. I must make a note that this is a personal taste thing. I found my initial custard quite rich, so the addition of milk calms it down a bit. Taste your custard and adjust accordingly. If you don't find it particularly rich, simply add more half and half. When it's almost fully churned, add your chopped chocolate. Enjoy!