Instructions

1. First, heat treat the flour. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the flour out into an even layer on the baking sheet and bake for 7 to 8 minutes, stirring the four with a rubber spatula halfway through, until the flour reaches an internal temperature of 165°F. Set aside to cool completely before using.
2. Next, brown the butter. Add the butter to a small saucepan and place over low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first the butter will melt, then it will begin to foam and emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the color begins to deepen and you see small brown flecks at the bottom of the pan (these are the milk solids in your butter separating and toasting), about 5 to 7 minutes. Once the butter is golden brown, remove it from the heat.
3. Carefully pour the butter into a tall, narrow glass (the less surface area the better, so it’s easier for the browned bits to separate and fall to the bottom of the glass). Place the butter in the fridge for 5 minutes to cool slightly, so the browned bits fall to the bottom of the glass.
4. After 5 minutes,  carefully pour out half of the butter (56 grams or about a 1/4 cup)  from the top of the glass, trying to remove only the top of the butter and keeping the darker, browned bits remaining at the bottom.
5. Pour the remaining brown butter into a large bowl. Add in the sweetened condensed milk, yogurt, vanilla, and salt. Stir to combine and set aside.
6. Next, make the cookie dough pieces. Take the bowl with the reserved butter from earlier and add the brown sugar, granulated sugar, and vanilla. Stir to combine. Add the heat-treated flour, baking soda, salt, and milk and stir until combined. Add the chocolate chips and fold to combine. The dough will feel a wet, but it will thicken as it sits. Cover and place in the freezer for 10 minutes to firm up.
7. Once the dough has chilled, roll it out into two long snakes and cut into bite-sized pieces. Place the pieces back in the bowl and keep them in the fridge until ready to use.
8. In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream just begins to hold its shape, about 1 minute.
9. Pour in the sweetened condensed milk mixture and mix on low speed until just combined. Remove from the stand mixer and fold in the cookie dough pieces and mini chocolate chips.
10. Get out two quart containers (any freezer safe container works, though, like a 1-pound loaf pan or 9-inch round pan). Spoon the ice cream mixture into each quart container. Cover with a lid or plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, ice cream will keep in the freezer for up to 2 months.