Cookie Dough

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Add 65 g light brown soft sugar70 ml light brown soft sugar¼ cup + 1 tbsp light brown sugar100 g light brown soft sugar110 ml light brown soft sugar⅓ cup + 2 tbsp light brown sugar, 1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract2¼ tsp vanilla extract or paste2¼ tsp vanilla extract or paste2¼ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt.
3. Whisk for about 1 minute, until it looks like frosting.
4. Slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk until the sugar has dissolved.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
8. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 50 g edible cookie dough85 ml edible cookie dough⅓ cup edible cookie dough75 g edible cookie dough130 ml edible cookie dough½ cup edible cookie dough, then run Mix-in.