***Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.***

Ice cream:

1. In a large saucepan, mix together the milk and cream. Heat over medium heat, stirring with a whisk often, until steaming. Do NOT let it boil – just bring it to a steam.
2. In a large bowl using an electric mixer, beat the egg yolks with the maple syrup, vanilla extract, and salt until it lightens in color.
3. Once the cream/milk mixture is steaming, pour 1/3 of the hot mixture into the maple syrup bowl and mix together. Then add another 1/3 of the hot mixture and mix again. Then, pour everything back into the saucepan and place over LOW heat on the stove. Stir constantly on low heat for 2 minutes, then pour the mixture through a fine mesh sieve into a large bowl. Let it cool to room temperature for an hour then place in the refrigerator for at least 6 hours or overnight.

Make the cookie dough:

1. With an electric mixer, beat together the coconut sugar, butter, vanilla extract, and salt until light and fluffy. Slowly sprinkle in the flour while continuing to mix it. Beat until everything is combined into cookie dough texture. Fold in the slivered / finely chopped chocolate.
2. Put parchment paper on a large baking sheet. Use a 1/4 tsp measurer to measure cookie dough, but then break it into two pieces and roll between your fingers to make two little cookie dough balls (each cookie dough ball should be 1/8 tsp of cookie dough). It may seem small, but you’ll be surprised by how big it is in the ice cream! Place on the parchment paper. Repeat over and over, making 1/8 tsp balls with the cookie dough until it’s gone.
3. Place in the freezer for 30 minutes to harden separate from each other, then put all the cookie dough balls in a freezer-friendly container (to prevent freezer burn) and store in the freezer until you’re ready to put it in the ice cream.

Churning the ice cream:

1. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. I like to mix mine for 25-30 minutes. Remove the mixer from the ice cream bowl, dump the cookie dough pieces into the ice cream, and mix it together with a spatula. 
2. You can serve as soft-serve, or transfer the ice cream to an ice cream container and place in the freezer for 3-5 hours to harden.