Chips Ahoy Ice Cream

Instructions

1. Combine the butter and sugar in a medium-size saucepan over medium heat. When the butter has melted, stir to combine the melted butter with the sugar. Continue stirring until the sugar dissolves. Remove from the heat.
2. Very slowly, pour the heavy cream into the hot mixture, while whisking constantly. Continue whisking until smooth, taking care to scrape the bottom of the pan as you stir. Add the milk, vanilla, and salt and whisk again until smooth. Refrigerate until cold, at least 2 hours.
3. When ready to churn the ice cream, pour the mixture into your ice cream maker and process it according to your machine's manufacturer's directions.
4. Scatter about 1 cup of cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with another cup of cookie pieces, and sprinkle with mini chocolate chips if desired.
5. Spread the ice cream across the container and top with the remaining cookie pieces and more chocolate chips. Freeze until firm.