Instructions

Make the cookie dough:

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In the bowl of an electric stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, 3 to 5 minutes. Blend in the vanilla and milk. With the mixer on low speed, add the flour mixture. Blend until mixture almost comes together but flour is still visible. Turn off the mixer and remove the bowl from the stand. Add chocolate chips and finish blending the mixture with a spatula.
3. Spoon the dough onto a sheet of a plastic wrap. Wrap into a log and refrigerate while you prepare the ice cream.

Make the ice cream:

1. Whisk together sugar, egg yolks, and salt in a medium bowl. Whisk until thick and pale. Set aside.
2. In a medium saucepan, warm milk and honey until almost boiling. Gradually pour the warm milk into the egg yolk mixture in a steady stream. Be sure to whisk constantly so the egg yolks don’t get cooked. Return the milk and egg mixture to the saucepan and cook over medium-low heat, stirring often with a spatula. Cook until the mixture is thickened and the custard holds a line across the back of the spatula. This usually takes about 8 minutes. You’ll be able to smell the eggs coking just as the custard is finished cooking.
3. Pour mixture over a fine-mesh strainer into a medium bowl. This will ensure that no cooked egg bits get into the custard. Stir in the vanilla, and cream. Place a piece of plastic wrap directly over the custard and place in the fridge to chill before churning.
4. While the custard cools, roll chilled cookie dough into 50 small marble-sized balls. Place on a small cookie sheet and store in the freezer until ready to incorporate into ice cream. Coarsely chop the strawberries, place in a bowl, and store in the refrigerator.
5. When ice cream custard is cool (this takes several hours), churn according to ice cream maker instructions. Once the ice cream is almost completely churned, add the strawberries to the ice cream. Churn until well incorporated and pale pink. Transfer ice cream to a freezer-friendly container, fold in the dough balls, and freeze until more solid before serving.
6. Ice cream will last for up to 5 days in the freezer.