Cookie Dough Ice Cream for 10 Servings

Instructions:

1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes, or microwaving in 30-second bursts until it reaches 160°F (71°C) to eliminate bacteria.
2. Beat the softened butter, brown sugar, and granulated sugar until pale and fluffy (about 2 minutes).
3. Stir in the vanilla extract, milk, and salt until smooth.
4. Fold in the heat-treated flour and mini chocolate chips. Scoop small, dime-sized balls of dough onto a tray and freeze for at least 30 minutes.
5. In a large bowl, whisk together the whole milk, sugar, and salt until the sugar crystals have dissolved.
6. Gently whisk in the heavy cream and vanilla extract, taking care not to create too many air bubbles.
7. Refrigerate the ice cream mixture for 1 hour before churning.
8. Pour the chilled base into an ice cream maker and churn according to manufacturer's instructions (usually 20–25 minutes).
9. In the final 2 minutes of churning, add the frozen cookie dough chunks.
10. Transfer the mixture to a freezer container, press parchment paper onto the surface to prevent ice crystals, and freeze for 4 hours or until firm.