For the chocolate chip cookie dough: Using a stand mixer or hand mixer, cream together butter and sugar.

Add flour and salt, and mix to combine.

Mix in vanilla, and then the chocolate chips.

Pinch off small pieces of dough, aiming for ¼" to ½" pieces. Place dough bites on a parchment paper-lined pan and chill until ice cream base is ready.

For the ice cream base: In a small saucepan, warm milk to 170° F, stirring occasionally. Do not let milk boil.

While the milk is warming, whisk sugar, eggs, vanilla bean seeds, and vanilla in a medium bowl.

Very slowly and gradually drizzle the warmed milk into the egg mixture, whisking continuously to prevent the egg from cooking from the heat.

Whisk in heavy cream, and then food coloring to your preference. I add a few drops of color, but prefer to keep the blue on the lighter side.

Chill for an hour in the fridge, or until cool to the touch. You can also chill it overnight if desired, and then make the ice cream the following day.

Pour chilled cream mixture into prepared ice cream maker and churn according to the manufacturer’s directions. Once the ice cream has reached a soft-serve consistency, add the chopped Oreos and cookie dough bites. Fold in by hand if necessary.

Transfer ice cream to a freezer-safe container and place in freezer until thoroughly frozen.