Chocolate Chip Cookie Dough Ice Cream

Instructions

1. Heat milk, cream, sugar, and salt in a medium saucepan over medium heat until the sugar dissolves and mixture is hot but not boiling.
2. In a separate bowl, whisk egg yolks until smooth. Slowly pour about 1 cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
3. Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon (170-175°F/77-79°C). Remove from heat.
4. Stir in the vanilla extract. Strain custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours until completely chilled.
5. While custard chills, prepare the edible cookie dough: Cream softened butter with brown sugar and granulated sugar until light and fluffy. Stir in vanilla extract.
6. In a small bowl, combine heat-treated flour and salt. Gradually add to butter mixture and mix until just combined. Fold in mini chocolate chips evenly.
7. Shape cookie dough into small chunks about 1/2 inch pieces. Refrigerate cookie dough chunks until firm, about 30 minutes.
8. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency, about 20-25 minutes.
9. During the last 5 minutes of churning, gradually add half of the remaining mini chocolate chips.
10. Transfer half of the ice cream to a freezer-safe container, sprinkle half of the cookie dough chunks evenly, then repeat layering with remaining ice cream and cookie dough pieces. Sprinkle remaining chocolate chips on top.
11. Press a piece of parchment paper directly onto the surface. Cover with lid and freeze until firm, at least 4 hours before serving.