Main Ingredients:

• 3 ½ cups brown sugar base
• 2 sticks butter (to brown)
• 1 tsp vanilla extract
• 1 tsp almond extract
• Cookie dough

Cookie Dough:

• ½ cup flour
• 4 Tbsp softened butter
• ¼ cup brown sugar
• 2 Tbsp white sugar
• 1 tsp salt
• 2 Tbsp heavy cream
• 1 tsp vanilla extract
• 1 tsp almond extract 
• ¼ cup white chocolate chips, chopped
• ¼ cup salted macadamia nuts, chopped

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Directions:

Brown Butter:

1. In a saucepan over medium heat add 2 sticks of butter.
2. Let the butter melt and stir occasionally.
3. It will begin to foam and the solid particles will fall to the bottom of the pan and the clarified butter will be on top.
4. When you smell a nutty fragrance and see the color of the butter has changed from yellow to brown it is done. 
5. Pour the clarified butter into a container and save for another use.
6. Reserve the butter solids for the ice cream base.

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Cookie Dough: 

1. Preheat the oven to 350 degrees fahrenheit.
2. Line a baking sheet with parchment paper and add ½ cup flour on top. 
3. Bake the flour for 5 minutes ( this will kill any bacteria in the flour). 
4. Set aside to cool when finished.
5. In a bowl combine 4 oz softened butter, sugars and salt. Cream together with a hand mixture.
6. Next add heavy cream and extracts, cream to combine. 
7. Chop white chocolate chips and macadamia nuts.
8. Add flour, chocolate, and nuts to the bowl and mix until combined. 
9. Line a baking sheet with parchment paper, spread cookie dough in a single layer. 
10. Put in the freezer to firm up.
11.  When ready to use, chop dough into small pieces and add to the ice cream. 

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Ice Cream:

1. In a bowl combine browned butter solids and a bit of the brown sugar base. Mix until well incorporated before adding the rest of the base and extracts.
2. Pour into the ice cream machine and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. Turn off the machine and remove the dasher.
4. Add cookie dough pieces and mix with a rubber spatula.
5. Add ice cream to the ice cream container.
6. Cover and store in the freezer for 8 hours or overnight.