Brown Butter Choc Chip Cookie Dough Ice Cream

Ingredients

Cookie dough:

120g brown butter, cooled

¾ c brown sugar

1½ tsp vanilla extract

1 egg

Pinch salt

150g plain flour

⅓ tsp soda

1½ c dark chocolate drops

Ice cream:

2 egg whites

⅓ c brown sugar

1c cream

1 tbsp maple syrup

2 tbsp vanilla bean extract

300g cookie dough

½ c dark chocolate drops

Waffle cones if desired

Method

To make the cookie dough: 

Place the butter in a saucepan over a low heat until melted. Increase the heat and stir constantly until it starts to foam and gradually turn a nut-brown colour. Take off the heat and allow to cool.

Beat together the cooled brown butter and brown sugar until light and creamy.  Add the egg, vanilla and salt and beat again.  Add the flour, baking soda and chocolate drops and mix until combined. 

Measure 300g of dough and place in the fridge to firm up for the ice cream.

Preheat the oven to 180^oC. Make the remainder of the dough into cookies of your desired size and place onto a paper lined baking tray for the cookie sandwiches. Bake for 8-10 minutes. Set aside to cool.

To make the ice cream:

Roll the reserved cookie dough into small balls and freeze. Line a 24cm x 12cm loaf tin with baking paper. 

Whip the cream, maple syrup and vanilla together until soft peaks.  Whisk the egg whites until stiff and gradually add the brown sugar and continue beating until thick and the sugar is dissolved. Fold the cream, cookie dough balls, extra chocolate drops and meringue together and spoon into the prepared loaf tin. Freeze.

To assemble: 

Take the ice cream out of the freezer 10 minutes before ready to serve to allow it to soften slightly.  Place the ice cream scoop in a cup of boiling water and scoop the ice cream out and sandwich 2 cookies together or scoop into waffle cones. Serve immediately.