Cookie Butter Ice Cream

Instructions

1. Combine the milk, cream, sugar, salt, and the scraped seeds plus pod of the vanilla bean in a medium saucepan. Warm over medium heat until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about 1 cup (240 ml) of the hot milk mixture into the yolks, whisking constantly to temper them.
3. Return the tempered yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon, about 8-10 minutes and reaches 170-175°F (77-79°C).
4. Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Stir in the 1/2 cup (125 g) cookie butter until fully incorporated.
5. Cover the custard with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until thoroughly cold.
6. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, about 20-30 minutes, until soft-serve consistency.
7. Transfer half of the churned ice cream to a freezer-safe container. Dollop half of the reserved 1/2 cup (125 g) cookie butter over it, then swirl gently with a knife. Repeat with the remaining ice cream and cookie butter.
8. Smooth the top, cover tightly, and freeze for at least 1 hour or until firm enough to scoop.