Butter Pecan Ice Cream with Chocolate Chip Cookie Cups

By susanwadle

From Susan Wadle and Brown Eyed Baker/Erica's Sweet Tooth

Ingredients

• For the chocolate cups:
• 1 cup packed light brown sugar
• 1/2 cup water
• 1/8 tsp salt
• 2 large eggs
• 2 tbsp unsalted butter
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup chopped pecans, toasted
• Favorite chocolate chip cookie dough

Details

Servings 1
Adapted from ericasweettooth.com

Preparation

Step 1

- In a medium saucepan, combine the brown sugar, water, and salt and bring to a boil, stirring to dissolve the sugar. Once the mixture reaches a boil, let it boil for 2 minutes.

- In another medium bowl, beat the eggs together and slowly add the heated syrup, mixing constantly.

- Transfer the mixture to a double boiler and continue to stir the mixture until the mixture reaches 175 degrees. Do not allow the mixture to reach a boil.

- Mix in the unsalted butter until melted. Strain into a medium bowl and refrigerate until cold.

- Once chilled, mix in the whole milk and vanilla extract.

- In the bowl of an electric mixer fit with a whisk attachment, whip the heavy cream until soft peaks form. Fold it into the cooled egg mixture.

- Pour into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is done, fold the toasted pecans in with a rubber spatula. .

for the chocolate chip cookie cups

- Preheat oven to 350 degrees.

- Prepare cookie dough according to your recipe.

- Grease the wells of 12 muffin tins with non-stick cooking spray.

- Place a ball of dough in each muffin well and use your fingers to spread the dough up the sides of the well.

- Bake for 20 minutes, or until golden brown. I took the cookie cups out half way through and used a spoon to push down the centers of the cookies a bit and did this again when the cookies were done.

- Remove the cookies from the pan using the edge of a butter knife.

- Serve when warm topped with a scoop of ice cream and some caramel sauce.