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For the vanilla ice cream (makes 1 1/2 quarts):
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In a large saucepan add cream and milk. Heat over medium heat and bring to a simmer then remove from heat.
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In a heat-safe container whisk egg yolks and sugar. Stir 1/4 cup of the hot cream mixture into the egg mixture while stirring. Repeat adding 1/4 cup cream mixture and stirring until a total of 2 cups of cream mixture has been added.
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Add cream/egg mixture back into the remaining cream mixture in the saucepan. Return to medium heat. While stirring, return to a simmer then remove the pan from heat.
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Place cooked cream mixture into a heat-safe container and stir in vanilla. Place mixture into the refrigerator until cold or place into the freezer for 1-1 1/2 hours until cold. If using the freezer make sure not to freeze it.
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For the dough pieces:
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Place butter, sea salt, brown sugar and agave nectar into a mixing bowl fitted with a paddle attachment. Beat until light and fluffy. Add vanilla and beat until well incorporated. Add flour and beat until well incorporated. The mixture will be dry. Add cream and beat until smooth and creamy. Add chocolate chips and stir by hand until well incorporated.
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On a large piece of plastic wrap place cookie dough and form into a long log. Wrap the log in plastic wrap and refrigerate until ready to use. Make sure it has time to get cold.
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When ready to use slice cookie dough log in half and then slice in small bite sized pieces.
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For the assembly:
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Place cold cream mixture into an ice cream maker and follow manufacturer's directions. Process for 15 minutes. Drop cookie dough pieces into the ice cream mixture and process for another 5 minutes.
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Place finished ice cream mixture into a freezer safe container. (I prefer a large plastic yogurt container with a lid because they seem not to break when scooping.) Freeze ice cream for a minimum of 2 hours. For a nice hard ice cream freeze for 5 hours.
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Scoop and enjoy!
