1-Getting started with cookie dough ice cream: Getting started with cookie dough ice cream feels like a fun adventure in the kitchen, and I’ll walk you through it step by step to make it simple. Begin by warming the half and half with both sugars and salt over medium heat, stirring until everything blends well. This sets the base for a smooth custard that makes your ice cream extra creamy.

2-Next: beat the egg yolks in a separate bowl, then temper them by slowly adding some of the warm mixture while whisking. Combine it all back into the pot and cook until the custard thickens, which usually takes a few minutes. Once done, strain this into the heavy cream, stir in the vanilla extract, and let it chill in the fridge overnight for the best texture.

3-For the edible cookie dough, cream the softened butter with the sugars until fluffy, then mix in the milk and vanilla extract. Add the dry ingredients flour, baking soda, baking powder, and sea salt followed by the mini chocolate chips until everything comes together. Spread this dough on a baking sheet and freeze it until firm, then cut it into small chunks for easy mixing later.

4-Churning and Freezing Steps: After the base has chilled, churn it in an ice cream maker until it’s thick and creamy, which might take about 20-25 minutes. At the last stage, fold in the frozen cookie dough pieces to spread them evenly. Finally, transfer the mixture to a container and freeze for 3 to 4 hours until firm. Remember, let it soften for 3 to 5 minutes at room temperature before scooping for the perfect serve.