Butter Tart Ice Cream

 Yield: about 4 cups

Ingredients

6 egg yolks

2/3 cups  sugar

1 3/4 cup whipping cream 35%

1 1/2 cup milk

1 teaspoon vanilla

3/4 cups packed dark brown sugar

1/3 cup butter

3/4 cups chopped shortbread cookies 

Directions

1. In heavy-bottomed saucepan, whisk egg yolks with granulated sugar until combined. Whisk in 1 1/2 cups of the cream, the milk and vanilla. Cook over medium heat, stirring frequently, until thick enough to coat back of spoon and distinct trail remains after finger is drawn across back of spoon, 10 to 15 minutes (do not boil).

2. Strain through fine-mesh sieve into 9-inch square cake pan; place plastic wrap directly on surface of custard. Refrigerate until chilled, about 1 1/2 hours. (Make-ahead: Refrigerate in airtight container, with plastic wrap directly on surface, for up to 24 hours.)

3. While custard is chilling, in small saucepan, cook brown sugar and butter over medium heat, stirring, until butter is melted and brown sugar is dissolved, about 4 minutes. Stir in remaining ¼ cup cream. Scrape into heat-proof bowl; let cool to room temperature, about 1 1/2 hours.

4. Process custard in ice cream machine according to manufacturer's instructions. Spoon one-third of the ice cream into large airtight freezer-safe container; drizzle with one-third of the brown sugar mixture and sprinkle with one-third of the cookies. Using tip of knife, swirl together. Repeat layers twice, swirling between each. Freeze until firm, 4 to 6 hours.

Recipe adapted from Canadian Living