Combine the cream, milk, sugar, and salt in a medium saucepan over medium heat. Heat until small bubbles start to form around the edges of the pan.

Meanwhile, whisk the egg yolks in a separate bowl. When the cream mixture is hot, temper the egg yolks by whisking in ½ cup of the hot liquid. Whisk in another ½ cup, then transfer the egg yolk mixture to the saucepan with the remaining milk/cream mixture.

Cook and stir until thick enough to coat the back of a spoon or the mixture reaches 160 degrees F. Remove from the heat and stir in the vanilla. Cool completely before churning. I find the quickest, easiest way to to do this is by transferring the ice cream base to a reusable silicon ziptight bag and submerging it in an ice water bath, but you could just transfer the mixture to a bowl and chill overnight in the fridge instead.

While the mixture is chilling, make the cookie dough balls and scoop them into ¼ to ½ teaspoon scoops. The easiest way to do this is to use a 1 teaspoon measuring spoon to scoop balls of dough, then cut those into fourths or haves with a paring knife.

Churn the ice cream base according to your ice cream maker instructions. When it is close to done, add the cookie dough to the base. Transfer the finished ice cream to a freezer-safe pan like a bread pan and freeze for 4 hours to "cure" and harden the ice cream. If the ice cream is difficult to scoop, let it sit out at room temperature for 10 minutes first.