Whisk together and place into stovetop pan

Turn heat to high to scald milk and bring it to the boiling point, stirring constantly

Remove from heat, and add 2 cups heavy whipping cream

When mixture has cooled slightly add 1 cup plain yogurt

Chill overnight

Churn according to Ice Cream Maker Instructions

Preheat oven to Fahrenheit 350°F

Lightly grease 2 quarter sheet cake pans

Line with parchment paper to fill the bottom of the pan and set aside

Heat butter in a saucepan or heavy skillet over medium heat until butter begins to melt

Continue to heat butter until it turns to a dark brown and fills your kitchen with a nutty almost toffee aroma

Remove from pan and transfer to a shallow bowl and set aside until cooled to room temperature

In a clean medium sized bowl beat brown butter and sugars with an electric mixer until fluffy

Add eggs 1 at a time, beating well after each addition

Beat in vanilla

At low speed, mix in half the flour, baking powder, and salt, just incorporated

Add buttermilk and mix until combined

Add remaining flour and stir until smooth

Transfer batter to cake sheets, dividing the batter between the two evenly

Bake for approximately 30-40 minutes, until golden brown

Let cool in pan completely

Once cake is completely cooled invert cake onto a half sheet baking pan and remove wax paper

Cover cake with softened ice cream and sandwich with the second cake

Place in freezer until solid (approximately 24 hours)

Slice cake into small bite size square petit fours

Once cut, put back into freezer to keep solid

Melt chocolate and butter just until smooth

Line a baking sheet with wax paper

Working in small batches, dip in melted chocolate and allow to cool on baking sheet lined with wax paper

Place in freezer once dipped

Remove from freezer, just before serving