• Make your cookie dough by putting all of your ingredients in a large bowl (except for chocolate chips) and mix until well combined.
• Fold in your chocolate chips, roll dough is 1/2 tsp to 1 tsp sized balls and place in your fridge.
• To make your vanilla ice cream: In a bowl, whisk together all of your ingredients until all incorporated together.

Ice Cream:

• In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
• Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
• Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
• Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
• Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
• Add your heavy cream and vanilla extract to your mix, stir to combine.
• Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
• When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
• In the last two minutes, add in your cookie dough pieces. Churn until they are evenly distributed.
• Spoon your ice cream into a shallow container or a loaf pan. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!