Browned Butter Cream Base

1. 1 ½ cup heavy whipping cream
2. 1 ½ cup half and half
3. ¼ cup white sugar
4. ¼ cup brown sugar
5. 2 Tbsp corn syrup
6. 1 Tbsp dry milk 
7. ½ tsp xanthan gum
8. ½ tsp salt
9. 1 stick of butter

Brown Butter Chocolate Chip Cookie Dough

1. 3 ½ cups brown butter base
2. 1 tsp vanilla extract

Cookie Dough

1. ½ cup flour
2. 4 Tbsp softened butter
3. ¼ cup brown sugar
4. 2 Tbsp white sugar
5. 1 tsp salt
6. 2 Tbsp heavy cream
7. 1 tsp vanilla extract
8. ¼ cup mini chocolate chips

Browned Butter

1. In a saucepan over medium heat add 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.

Cream Base

1. Combine sugar, xanthan gum, salt, and dry milk powder in a saucepan and mix really well for 30 seconds to a minute. You want the xanthan gum to be well distributed amongst the dry ingredients.
2. Over medium heat whisk in the half and half. 
3. Next add the corn syrup and browned butter solids, mix. Making sure that the dry ingredients are dissolved into the liquid. 
4. Take the pan off the heat and add the cream, whisking to combine. 
5. Store in an airtight container and refrigerate until very cold or preferably overnight. 

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
6. a hand mixture.
7. Next add heavy cream and vanilla extract, cream to combine.
8. Add flour, mix then add chocolate chips and mix until combined.
9. Line a baking sheet with parchment paper, spread cookie dough in a single
10. layer.
11. Put in the freezer to firm up.
12. When ready to use, chop dough into small pieces and add to the ice cream.

Ice Cream

1. In a bowl combine the browned butter base and vanilla extract.
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. Fill the ice cream container.
6. Cover and freeze for 8 hours.