Homemade Chocolate Chip Cookie Dough Ice Cream

2 c. whole milk
1 3/4 c. sugar
1/2 tsp. salt
1 Tblsp. vanilla extract
4 c. whipping cream
1 pkg. Nestle Toll House mini break & bake chocolate chip cookie dough

In a large freezer safe resealable bowl, combine sugar and salt. Set aside. In a small sauce pot scald milk until it just begins to bubble. Do not over heat milk. Immediately pour milk into sugar mixture. Stir and mix until dry ingredients are completely dissolved. Stir in vanilla, and whipping cream. Cover and place in freezer for at least 20 minutes or until well chilled but not frozen. Freeze mixture according to your ice cream machine directions. Before ice cream is completely finished with the process and is at a soft serve state, drop in cookie dough pieces.** Allow machine to continue to churn and stir in dough or stir in by hand. (I prefer to use the mini dough pieces as it seems easier to mix in, however if using the larger dough pieces you can cut them in half before adding to ice cream.) Once ice cream process is complete, remove container and place in freezer until ice cream firms up and sets completely. Yields: 1-1/2 quarts

**At this point, if you didn't want to use the cookie dough, you could add in chopped frozen fruit if you prefer.