1-First, prepare the ice cream base: warming the half and half, granulated sugar, brown sugar, and salt in a saucepan over medium heat. In a separate bowl, beat the egg yolks, then slowly whisk in half a cup of the warm mixture to temper them. Return this egg mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spatula. Once done, strain the custard into a bowl with any additional dairy to reach 3 cups total, stir in the vanilla extract, and refrigerate it overnight to chill fully.

2-Next, make the cookie dough: lining a baking sheet with wax paper. In a small bowl, mix the flour, baking soda, baking powder, and salt. In another bowl, cream the softened butter with the granulated sugar and brown sugar until combined, then beat in the milk and vanilla extract. Gradually add the dry ingredients and mix well, followed by stirring in the mini chocolate chips. Spread the dough evenly on the baking sheet, freeze until hard, and cut into chunks to keep frozen until needed.

3-Finally, assemble the ice cream: churning the chilled base in injustices an ice cream maker until it’s thick and frozen. Fold in the frozen cookie dough chunks evenly, then transfer to a freezer-safe container and freeze for 3-4 hours to harden. Let it soften for 3-5 minutes at room temperature before serving for the best texture. This process, including active prep of about 25 minutes and cooking tmp time of around 15 minutes plus chilling, totals about 6 hours and 40 minutes, making it a great option for easy ice cream recipes, as you can find in our guide to simple desserts.