This cookie butter ice cream is quite possibly the best ice cream I've ever had, it is utterly indulgent. It takes a little patience, but it really is not hard to make at all. It is creamy and rich with a smooth vanilla base and swirls of luscious cookie butter running through it.
You can actually find cookie butter in most stores now. Of course they usually have some at Trader Joes, but you can also find the Lotus Biscoff cookie butter or store brand cookie butter at most grocery stores, including Walmart. If you have never had cookie butter before, you are in for a treat!
Makes 1 Quart
1 3/4 cup heavy cream
1 cup whole milk
1/2 cup sugar
5 egg yolks
2 tsp vanilla
1/4 tsp salt
1/2 jar cookie butter (about 7oz)
In a pot warm the cream, milk, vanilla, and salt on low heat until steaming. In a separate glass bowl whisk together the sugar and egg yolks until well incorporated and it turns a very light pale yellow.
While continuously whisking, slowly stream the hot cream mixture into the egg yolk and sugar mixture. Continue to whisk and add in the hot cream until all incorporated. It is very important to be patient and work slowly here, you do not want the hot cream to cook the eggs, this will ruin it. Pour the mixture back into the pot and continue to whisk on low heat until the mixture is thickened, about 5 minutes.
Cover the mixture and refrigerate at least 3 hours, and up to 12, it needs to be completely cold before adding to the ice cream maker.
Prepare the ice cream according to your ice cream machine's instructions. In the last 1-2 minutes of churning drop in the cookie butter one large spoonful at a time. Don't over mix, you will want swirls of the cookie butter in the finished product. Pour into a freezer safe container and freeze for 2 hours until set.
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