Nutter Butter Vanilla Ice Cream Recipe
2 cups half and half or whole milk
1 egg yolk
1 -1/2 teaspoon vanilla bean paste or vanilla extract
1 cup heavy cream
pinch of salt
3/4 cup sugar
2 tablespoons cornstarch
In a medium sized saucepan add the sugar, cornstarch and salt mix to combine. Add the milk and cream and stir. Cook over medium heat for around 10 minutes. Mix around 1 cup of the mixture into the egg yolk whisking till smooth. The whisk the egg mixture into the milk add in the vanilla bean mixing until blended smooth. if any lumps occur strain before refrigerating. Place in the refrigerator for at least 4 hours or overnight or to spend the method add to the freezer in a bowl for around 2 hours.
Place into the ice cream maker to instructions of maker. Last 5 minutes fold in 8 to 10 crumbled nutter butter cookies to the mixture. Place in a freezer container until firm in the freezer.