Cookie Dough Ice Cream

Preheat oven to 175C (350F). Spread 113g all-purpose flour in an even layer on a rimmed baking sheet. Bake for 7 minutes, then use a food thermometer to confirm flour reaches 74C (165F) to eliminate foodborne pathogens. Set the baking sheet on a wire rack to cool completely for 15 minutes, breaking up any clumps as it cools. Use this cooling time to prep and cook the ice cream custard base.

In a small saucepan over medium-low heat, combine 240ml whole milk, 100g of the granulated sugar, and 1/4 tsp kosher salt. Stir until sugar dissolves, about 3 minutes, until the mixture is steaming but not boiling (around 70C/160F). In a separate heatproof bowl, whisk 4 large egg yolks until smooth. Slowly pour 120ml (1/2 cup) of the warm milk mixture into the yolks while whisking constantly to temper the eggs and prevent curdling, then pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a silicone spatula, for 4-5 minutes until the custard thickens enough to coat the back of the spatula (reaches 77C/170F); do not boil, as this will curdle the eggs.

Remove the thickened custard from heat, stir in 480ml cold heavy cream and 2 tsp of the vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any small lumps or curdled bits. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate for a minimum of 3 hours, or until the mixture is completely chilled to 4C (40F) or colder. While the custard chills, make the cookie dough chunks once the heat-treated flour is fully cool.

In a medium bowl, beat 57g softened unsalted butter, 100g packed light brown sugar, the remaining 50g granulated sugar, and remaining 1/4 tsp kosher salt with a wooden spoon until smooth and creamy, about 2 minutes. Stir in the remaining 1 tsp vanilla extract, the fully cooled heat-treated flour, and 113g (2/3 cup) of the mini chocolate chips until a thick dough forms. Roll the dough into 1cm (1/2 inch) chunks, place on a small plate, and freeze for 20 minutes to firm up while the custard finishes chilling.

Once the custard is fully chilled, assemble your ice cream maker per the manufacturer’s instructions, and pour the cold custard into the pre-frozen churning bowl. Churn on medium speed for 20-25 minutes, until the ice cream reaches the texture of soft-serve. During the last 2 minutes of churning, add the remaining 57g (1/3 cup) mini chocolate chips to incorporate them evenly through the ice cream.

Turn off the ice cream maker. Transfer 1/3 of the churned soft ice cream to a 1.5L (1.5 quart) lidded freezer-safe container, then sprinkle 1/3 of the frozen cookie dough chunks over top. Repeat the layering two more times, gently swirling with a spatula to distribute the chunks evenly without over-mixing (which would deflate the ice cream). Seal the container with an airtight lid, and freeze for 2 hours, or until the ice cream is firm enough to scoop neatly.