Brown Butter Macadamia Nut Cookie Dough Ice Cream
Brown butter macadamia nut cookie dough ice cream is a delicious and decadent treat that combines the rich and nutty flavor of brown butter with the crunchy texture of macadamia nuts and the irresistible taste of cookie dough.
The ice cream base is made with cream, milk, sugar, and eggs, and is infused with the rich and nutty flavor of brown butter. Brown butter is made by cooking butter until it turns a golden brown color and develops a nutty aroma and flavor. This gives the ice cream a deep and complex flavor that is both sweet and savory.
The macadamia nuts are added to the ice cream base, giving it a crunchy texture and a delicious nutty flavor. Macadamia nuts are known for their creamy texture and rich flavor, making them the perfect addition to this ice cream.
The final touch is the cookie dough, which is added in small chunks throughout the ice cream. The cookie dough is made with flour, sugar, butter, and eggs, and is rolled into small balls before being added to the ice cream. The cookie dough provides a contrast in texture to the creamy ice cream and adds a touch of sweetness to the overall flavor.
Overall, brown butter macadamia nut cookie dough ice cream is a perfect combination of sweet, savory, and crunchy flavors that will leave your taste buds craving for more. It's a perfect treat for those who love ice cream and cookies and want to experience a new and exciting flavor.
Ice Cream Recipe
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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
Instructions
Brown Butter:
- In a saucepan over medium heat add 2 sticks of butter.
- Let the butter melt and stir occasionally.
- 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.
- When you smell a nutty fragrance and see the color of the butter has changed from yellow to brown it is done.
- Pour the clarified butter into a container and save for another use.
- Reserve the butter solids for the ice cream base.
Cookie Dough:
- Preheat the oven to 350 degrees fahrenheit.
- Line a baking sheet with parchment paper and add ½ cup flour on top.
- Bake the flour for 5 minutes ( this will kill any bacteria in the flour).
- Set aside to cool when finished.
- In a bowl combine 4 oz softened butter, sugars and salt. Cream together with a hand mixture.
- Next add heavy cream and extracts, cream to combine.
- Chop white chocolate chips and macadamia nuts.
- Add flour, chocolate, and nuts to the bowl and mix until combined.
- Line a baking sheet with parchment paper, spread cookie dough in a single layer.
- Put in the freezer to firm up.
- When ready to use, chop dough into small pieces and add to the ice cream.
Ice Cream:
- 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.
- 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.
- Turn off the machine and remove the dasher.
- Add cookie dough pieces and mix with a rubber spatula.
- Add ice cream to the ice cream container.
- Cover and store in the freezer for 8 hours or overnight.
