In the bowl of a stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment beat on medium speed until pale yellow and light and airy, about 4-5 minutes.
In a large saucepan heat the cream and milk over low heat, stir occasionally. If you have an instant read thermometer the mixture will reach 155-160°F. If you don’t have a thermometer the mixture will be hot but not boiling.
Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined, about 3 minutes.
Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F. If you don’t have a thermometer heat util it thickens and coats the back of a spoon. It should NOT boil, however, a few bubbles may come up along the edges. Remove from the heat and add the vanilla extract.
Set a fine mesh strainer over a large bowl. Pour the warm ice cream mixture into the bowl, through the fine mesh strainer. Cover the bowl with plastic wrap and place in the fridge for 2 hour to chill.
Set up your ice cream machine according to the manufacturers directions. With the machine running, add the cold mixture in a slow steady stream. Churn according to the directions, (which is usually about 20-30 minutes).
Transfer the churned ice cream to a large bowl. Using a wooden spoon stir in the frozen cookie dough chunks and mini chocolate chips. Place the ice cream in an airtight container and place in the freezer for several hours to firm up. Once fully frozen, remove from freezer, scoop and enjoy!