Classic Cookie Dough Ice Cream: Creamy

Instructions:

1. Heat the flour in a microwave-safe bowl on high in 30-second intervals, stirring in between, until it reaches 160°F (71°C). Let it cool completely.
2. Beat the softened butter and brown sugar together until pale and fluffy.
3. Mix in the milk and vanilla extract until smooth.
4. Gradually stir in the heat-treated flour and salt until a soft dough forms, then fold in the chocolate chips.
5. Roll the dough into dime-sized balls and freeze on a tray for 20 minutes.
6. Whisk together granulated sugar, salt, and whole milk until the sugar is completely dissolved.
7. Gently stir in the heavy cream and vanilla extract, then refrigerate the base for 30 minutes.
8. Churn the base in an ice cream maker according to manufacturer instructions (usually 20–25 minutes).
9. During the final 2 minutes of churning, add the chilled cookie dough balls.
10. Transfer to an airtight container, press parchment paper onto the surface, and freeze for at least 4 hours.