Sugar Cookie Milkshake with Brown Butter Ice Cream

From: Executive chef Justin Carlisle, Ardent, Milwaukee. Yield: 2 milkshakes; 48 cookies.

Brown Butter Ice Cream:
3 lb. European-style butter, cubed
2 1/3 cups whole milk
¼ cup nonfat milk powder
½ cup sugar, divided
½ tsp. ice cream stabilizer
½ tsp. monostearate
2½ Tbsp. glucose powder
1/8 cup egg yolks
1/3 cup brown butter solids

Sugar Cookies:
2 cups European-style butter
1 cup sugar
1 1/3 cups confectioners’ sugar
3 eggs, medium
1 Tbsp. vanilla paste
1¼ lb. all-purpose flour
½ Tbsp. baking soda
1 tsp. salt
2 tsp. cream of tartar

Milkshake:
2 sugar cookies, freshly baked
1 cup whole milk
2 cups brown butter ice cream
optional (for adult version), 1Tbsp. vanilla vodka, salted caramel vodka, crème de coconut or coffee-flavored liqueur


For ice cream: In deep sauté pan over medium heat, melt 3 lb. butter until it is brown and smells toasted. Remove from heat. Strain through chinois or cheesecloth to remove browned solids. Measure 1/3 cup brown butter solids; set aside.

In a large saucepan, add whole milk and nonfat milk powder; mix together. Cook until mixture reaches 180°F. Set aside.

In small mixing bowl, whisk together 1 Tbsp. sugar, ice cream stabilizer and monostearate. Set aside. In small bowl, whisk remaining sugar, glucose powder, and egg yolks. Add stabilizer mixture and the brown butter solids. Add egg yolk mixture to milk mixture. Pasteurize mixture by cooking to 185°F. Stir to blend cooked ice cream. Remove from heat; place in an ice bath to cool as quickly as possible. Place ice cream base in covered container; refrigerate overnight to set up. Remove mixture from refrigerator, stir to reincorporate. Spin in batch freezer according to manufacturer’s specifications. Set aside.

For sugar cookies: In a large mixing bowl, add butter and sugars; cream until smooth. Add eggs one at a time; beat until mixed. Add vanilla paste; mix. In separate large mixing bowl, sift together flour, baking soda, salt and cream of tartar. Add sifted dry ingredients in two additions to butter mixture. Scoop out teaspoons of dough into 1-oz. portion balls. Place onto ungreased 9” x 13” baking pan. Wrap and place in refrigerator overnight. Preheat oven to 350°F (325°F convection). Bake cookies 12 to 15 minutes, or until lightly browned around the edges. Let cool on cookie sheet for two minutes before removing to cool on wire racks.

For milkshake: In a blender, crumble the sugar cookies. Add milk, ice cream and (optional) alcohol. Blend until smooth. To serve, garnish with whipped cream and sugar cookie pieces.