Cookie Dough Ice Cream

Method

1. Spread the flour on a baking sheet and heat in the oven at 160 °C for 10 minutes (or in the microwave to at least 75 °C), then let cool completely – raw flour is not safe to eat uncooked.
2. Beat butter and sugar until fluffy with a mixer. Add vanilla extract and the cooled flour, mix briefly. Fold in chocolate chips. Pour the mixture onto a clean work surface and shape into a roll with a thick base. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Meanwhile, heat the milk slowly in a saucepan with a thick bottom.
4. In a medium-sized, heat-resistant bowl, whisk together egg yolks, vanilla extract, and sugar.
5. When the milk starts to boil, remove from heat and slowly pour into the egg yolk mixture while constantly stirring. Return to a clean saucepan and heat while constantly stirring until it thickens. Do not boil! Add heavy cream and let cool, then fill into an ice cream machine.
6. Follow the manufacturer's instructions when freezing the ice cream mixture.
7. Meanwhile, remove the dough from the refrigerator and divide into walnut-sized pieces.
8. Add the dough pieces to the half-frozen ice cream and mix briefly without crushing the pieces too much.
9. Fill the mixture into a freezer container and freeze for 1 hour or until consumption.