Butter Cookie (Shortbread) Ice Cream

This tastes like Christmas butter cookies!

INGREDIENTS

• 1 cup (150 grams) Shortbread Cookies, broken into pieces

• 1/8 teaspoon Xantham Gum

• 1/4 teaspoon Sea Salt

• 1/2 teaspoon Lorann Butter Vanilla Emulsion (optional)

• 10 large (130 grams) Egg Yolks

• 2/3 cup (150 grams) European Butter

• 3 cups (726 grams) Wole Milk, divided

• 1/2 cup (125 grams) Sugar

• 2 tablespoons (42 grams) Glucose Syrup

• 1 tiny pinch Turmeric (optional, for added color)

Note: You may substitute different butter cookies in this recipe, like Danish butter cookies, speculoos, sugar cookies, etc. The xantham gum is optional if you plan on finishing your ice cream within 3 days.

DIRECTIONS

1. In a blender, place cookies, xantham gum, salt, butter flavoring, turmeric, and 1 cup of the milk. Blend until smooth.

2. In a saucepan, whisk together yolks, butter, sugar, glucose, and remaining 2 cups of milk over low heat until blended.

3. With a rubber spatula over medium-low heat, constantly stir custard mixture until it thickens and reaches 175 degrees on a thermometer.

4. Pour custard into blender with the cookie mixture and blend until silky smooth.

5. Strain cookie ice cream through a fine mesh sieve into a bowl, and chill to 40 degrees.

6. Churn ice cream to your ice cream makers instructions.

7. Scoop ice cream into a frozen metal loaf pan. Press plastic wrap against surface, and freeze for 4 hours before serving.

Enjoy!