Toasted Flour for edible cookie dough (Heat Treated flour)
1cupAP flour
Edible Cookie dough
4tbspunsalted buttersoftened
⅓cupbrown sugar
¾tspkosher salt
2tbspcream
1tspvanilla extract
2tbspdark corn syrupyou can use light corn syrup too
½cuptoasted flourcheck instructions for making toasted flour
⅓cupchopped chocolate
Instructions
Salted Butterscotch ice cream
Place the 3 tbsp butter, ¾ cup sugar, egg yolks, vanilla extract and 1 tsp salt in a medium-sized saucepan. Whisk well until the mixture is emulsified, and is creamy and smooth.
Whisk in the milk and cream.
Heat the custard over medium heat until it registers at 165 - 170°F, while whisking frequently. If you don't have a thermometer, heat and whisk until the custard is steaming but NOT boiling.
Allow the custard to cool down to room temperature. Cover and chill in the fridge for at least 3 - 4 hours, or overnight.
Make the cookie dough while the ice cream base is chilling.
Toasted Flour
Preheat oven to 350°F. Line a half sheet pan or quarter sheet pan with parchment paper.
Place about ¾ - 1 cup of AP flour (125 g) on the parchment paper and spread it evenly.
Heat the flour in the preheated oven for about 10 - 15 minutes, making sure to mix the flour once or twice during the process, so that the flour is evenly heated/toasted.
Remove the flour from the oven and let it cool to room temperature. Sift before using.
Cookie dough
Place the 4 tbsp softened unsalted butter, ⅓ cup brown sugar, ¾ tsp salt, 2 tsp cream, 1 tsp vanilla extract, and 2 tbsp corn syrup in a bowl and mix until creamy and well-mixed.
Sift in the ½ cup toasted (heat treated) flour. Mix until you have a spreadable dough.
Add the chopped chocolate and mix well.
Line a quarter sheet pan with parchment paper and spread the cookie dough on it in a thin layer (about ½ cm thick).
Freeze the cookie dough overnight (or 3 - 4 hours) until completely hardened.
Salted Butterscotch Cookie dough ice cream
Churn the salted butterscotch ice cream custard in your ice cream machine according to manufacturer's instructions. BUT, only churn the ice cream to a soft-serve consistency, since you have to fold in the cookie dough pieces by hand at this stage.
While the ice cream is churning, remove the frozen cookie dough from the freezer. Using a sharp knife, cut the cookie dough slab into small pieces. Keep the pieces frozen until needed.
When the ice cream is at the soft-serve stage, remove it from your ice cream machine and fold in the cookie dough pieces by hand.
Then transfer the ice cream into a freezer container and freeze until the ice cream is completely hardened (about 4 - 8 hours).