⅛tspcoarse Kosher salt(if using table salt, use half the amount)
⅓cupall-purpose flour,heat treated
½cupsemi sweet mini chocolate chips,divided
Ice Cream
2cupsheavy whipping cream
1 ½cupswhole milk
1tbspvanilla extract
5large egg yolks
⅓cupgranulated sugar
⅔cuplight brown sugar,lightly packed
¼tspcoarse Kosher salt(if using table salt, use half the amount)
1tbspgood-quality bourbon or whiskey,optional
Instructions
Cookie Dough
Note that flour is considered a "raw" product, with a chance of salmonella contamination if it's not heated before consuming. To heat treat the flour, preheat the oven to 350 F, and spread the flour out onto a baking sheet. Bake for 5 minutes, then let it cool. If the flour seems clumpy from heating it, you can sift it through a fine mesh sifter.
In a bowl, stir together the melted butter with the granulated sugar, brown sugar, vanilla and salt. Stir in the heat treated flour. Let the cookie dough cool for 10 minutes, then stir in half the chocolate chips (save the other half of the chocolate chips for when you churn the ice cream).It's okay if the dough seems a little crumbly, but it should hold together if you squeeze it between your fingers.
Store the cookie dough in an airtight container at room temperature for up to 1 day, until you're ready to churn the ice cream.
Ice Cream
In a saucepan, whisk together the cream, milk, vanilla, egg yolks, granulated sugar, brown sugar and salt.
Heat the custard over medium heat, whisking constantly, until it begins to steam and bubble slightly around the edges. Do not let it boil.
Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last several minutes of churning, add the bourbon, the prepared cookie dough, and the remaining chocolate chips. To add the cookie dough, just pinch small pieces of dough together with your fingers and drop them into the churning ice cream.
Transfer the churned ice cream to a lidded ice cream container/s, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
Notes
The bourbon is optional, but the alcohol helps to maintain a smooth, creamy texture.
Homemade ice cream is best eaten within about 2 weeks.