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For the Chocolate Chip Cookie Dough:

¼ cup (1/2 stick) butter, softened

¼ cup brown sugar

2 tablespoons white sugar

½ teaspoon vanilla

2 tablespoons milk

¼ teaspoon salt

¾ cup to 1 cup flour

6 tablespoons mini chocolate chips

For The Ice Cream:

1 cup sugar

6 egg yolks

2 cups heavy cream

2 cups whole milk

For the Chocolate Chip Cookie Dough:

Cream together your butter and sugars until mixed and light.


Add in your vanilla and milk and stir to combine.


Add in your salt and flour until all combined. Start with ¾ cup and add additional flour by the ½ tablespoon if needed to get mixture a little drier. Add mini chocolate chips


Spread your cookie dough out on a piece of waxed paper in a thin layer.


Place in freezer for about 30 minutes.

Remove from freezer and chop into small squares.


For The Ice Cream:

In a medium sized saucepan whisk together the egg yolks and sugar very well for about 7 minutes until the mixture is pale and fluffy.

Combine the milk and cream and heat

Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.

Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.

Remove from heat and stir in the vanilla extract. Chill the custard very well for several hours or overnight.

When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.

Sprinkle some of your cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.

Repeat with final layer.

Cover with plastic wrap or foil and place in freezer for 6 hours, or overnight.


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