Browned Butter Skillet Cookie with Brown Butter Ice Cream

For the Ice Cream

1. Place Red Barn™ butter in a small saucepan over medium-low heat. Stir every 30 seconds or so until the butter becomes golden brown— the butter will foam and bubble and eventually the milk solids in the butter will sink to the bottom and turn golden brown. Remove from heat immediately and let cool for 5 minutes. You're aiming for 70g of browned butter once cooked down.
2. Pour the butter into a medium mixing bowl and place, uncovered, in the fridge for 15 minutes to cool until it’s just slightly warm to the touch– it’s OK if it’s just starting to solidify, but the goal is just to cool it down but still remain liquid.
3. Remove the butter from the fridge and add in the sweetened condensed milk, yogurt, vanilla, and salt. Stir to combine and set aside.
4. In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream just begins to hold its shape, about 1 minute.
5. Pour in the sweetened condensed milk mixture and mix on low speed until just combined.
6. Get out two quart containers (any freezer safe container works, though, like a 1-pound loaf pan or 9-inch round pan). Spoon the ice cream mixture into each quart container. Cover with a lid or plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, ice cream will keep in the freezer for up to 2 months.

For the Cookies

1. Place Red Barn™, for browning, in a small saucepan over medium-low heat. Stir every 20 seconds or so until the butter browns— the milk solids will sink and turn golden brown. Remove from heat immediately and let cool for 5 minutes.
2. In a large bowl, combine the browned butter, light brown sugar, and granulated sugar. Stir with a silicone spatula until combined — you do not want to add air into the batter, just mix to combine.
3. Add egg and egg yolk and vanilla extract and mix until combined. Add the all-purpose flour, baking soda, and salt and fold until no streaks of flour remain — do not overmix. Fold in semisweet or bittersweet chocolate, roughly chopped.
4. Generously grease six 4-inch cazuelas with softened butter, making sure to coat the sides. Divide the dough evenly among the cazuelas and press into an even layer. Cover tightly and refrigerate for 2–24 hours.
5. When ready to bake, preheat the oven to 325°F. Place the cold cazuelas directly from the fridge onto a rimmed baking sheet. Bake for 18–20 minutes (check after 15 minutes), until the edges are set and golden and the center is just set. Ceramic retains heat, so err on the side of underdone.
6. Remove from the oven and immediately serve. Top each with a generous scoop of brown butter ice cream.