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Ingredients
- 6 egg yolks
- 2/3 cup sugar
- 1 3/4 cups whipping cream
- 1 1/2 cups milk
- 1 tbsp. vanilla
- 3/4 cup dark brown sugar
- 1/3 cup butter
- 3/4 cup chopped shortbread cookies
Details
Preparation
Step 1
In heavy bottomed pan, whisk egg yolks with sugar till combined. Whisk in 1 1/2 cups cream, milk and vanilla. Cook over medium heat, stirring frequently till thickened enough to coat back of spoon - about 15 minutes.
Strain through a fine mesh sieve into a 9" cake pan and chill. Place plastic wrap directly over surface. Chill at least 1 1/2 hours.
While custard is chilling, cook brown sugar and butter over medium heat. Stir till butter is melted and sugar is dissolved. Cook about 4 minutes. Remove from heat and add remaining cream. Cook to room temperature - 1 1/2 hours.
Process cooled custard in ice cream machine according to instructions. Pour 1/3 of cream into freezer proof container. Drizzle 1/3 of brown sugar and 1/3 of cookies. Repeat. Using tip of knife, swirl together. Freeze until firm - 4-6 hours.
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