Chocolate Chip Cookie Dough Ice Cream

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• 4 tablespoons unsalted butter (, softened)
  Ingredient note

  Source: 4 tablespoons unsalted butter (, softened)
• 2 tablespoons + 3/4 cup sugar
  Ingredient note

  Source: 2 tablespoons sugar; Source: 3/4 cup sugar
• 3 tablespoons brown sugar (, packed)
  Ingredient note

  Source: 3 tablespoons brown sugar (, packed)
• 1 tablespoons water
  Ingredient note

  Source: 1 tablespoons water
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 2/3 cups flour
  Ingredient note

  Source: 2/3 cups flour
• 1/8 teaspoon kosher salt
  Ingredient note

  Source: 1/8 teaspoon kosher salt
• 1/3 cup mini semisweet chocolate chips
  Ingredient note

  Source: 1/3 cup mini semisweet chocolate chips
• 4 each large egg yolks (, lightly beaten)
  Ingredient note

  Source: 4 large egg yolks (, lightly beaten)
• 2 cups heavy cream
  Ingredient note

  Source: 2 cups heavy cream
• 2 cups whole milk
  Ingredient note

  Source: 2 cups whole milk
• 1 tablespoon vanilla bean paste
  Ingredient note

  Source: 1 tablespoon vanilla bean paste
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt

1. Add the flour to a microwave-safe bowl and microwave in 15-second increments 5 times, stirring in between each increment.
2. In a bowl with a mixer or a stand mixer, cream the butter and sugars until they are noticeably lighter in color and very fluffy. This usually takes 2-3 minutes.
3. Add in water and vanilla and mix for a couple of seconds then add in the flour, salt, and chocolate chips, mixing until combined.
4. Refrigerate.
5. In a medium bowl whisk eggs well with 1/4 cup sugar.
6. In a medium saucepan add the rest of the sugar, heavy cream, whole milk, vanilla bean paste, and salt on medium heat.
7. Whisk non-stop and bring to a simmer, then reduce heat to low.
8. Add 1/2 cup vanilla bean mixture in a very slow thin stream to the egg yolks while whisking quickly (do not stop whisking).
9. Pour the egg/custard mixture back into the pot slowly while whisking constantly.
10. Cook until mixture is thickened, about 8-10 minutes (do not let boil, or milk will taste scalded).
11. Turn off heat and pour into a metal bowl or other heatproof bowl.
12. Let cool completely, then refrigerate (covered) for 2 hours.
13. Remove chocolate chip cookie dough from the refrigerator.
14. Add custard to your ice cream maker (per machine instructions).
15. While churning, break pieces of cookie dough into the mixture.
16. Freeze for at least 3 hours to harden before serving.