This is not cookie dough ice cream--rather, it's ice cream made to taste like the actual cookie. The object being not to have the hunks of dough that everyone digs out, leaving a puddle of vanilla ice cream. This recipe uses a browned butter and half-and-half base, which is then tempered with dark brown sugar and egg yolks. I think next time I will take my butter a bit darker, and maybe I'll use a bit more sugar to intensify the flavor. Toasted nuts add a just-out-of-the-oven flavor.