Categories: Ice cream, Chocolate 
      Yield: 24 servings 
  
      2 c  Milk                                4 c  Whipping Cream 
  1 3/4 c  Sugar                               1 ea Pillsbury Chocolate Chip 
    1/2 ts Salt                                1 x  Cookie Dough (large size) 
      2 c  Half & Half                         1 x  Or use homemade cookie dough 
      1 tb Vanilla Extract                 
  
  Take the chocolate cookie dough out of fridge and leave out till needed. 
  Scald milk until bubbles form around edge. Remove from heat. Add sugar and 
  salt. 
   Stir until dissolved.  Stir in half and half, vanilla, and whipping cream. 
  Cover and refrigerate 30 minutes. Freeze as directed by your ice cream 
  machine's instructions.  Once ice cream has been through the entire ice 
  cream machine process and is now a chilled soft ice cream, add the 
  chocolate chip cookie dough. Just break up the dough as best you can with 
  your hands and drop it in small clusters into the soft ice cream. Try to 
  mix it around to ensure that the cookie dough is evenly distributed 
  throughout the ice cream. Put the ice cream in the freezer for several 
  hours until hardened. Origin: We pretty much took our vanilla ice cream 
  recipe and added the chocolate chip cookie dough.  You can easily use the 
  Pillsbury cookie dough, but it's cheaper and better to use homemade. Our 
  Mrs. Field's Chocolate Chip Cookie Dough recipe makes this a especially 
  yummy! 
   
  ^^^Eileen Shaughnessy:::XSPC52B, Prodigy Food & Wine Board