Bake the flour on a rimmed cookie sheet at 350º for 7 minutes. Allow to cool.

Combine butter and sugars in a stand mixer and mix until light and fluffy. Add milk, vanilla and salt and mix to combine. Add flour and salt and mix until combined, add chocolate chips. Spread the dough into a rimmed baking sheet and freeze. Once hardened, remove and cut into bite sized chunks. Keep frozen until ready to use.

Add milk, cream, sugars and salt to a saucepan over medium-low heat. Bring to a simmer and remove from the heat.

Whisk the egg yolks together in a large measuring cup or bowl. Gradually add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the warm milk until the egg mixture is warm. Then slowly add the warm eggs to the hot milk, whisking constantly until incorporated.

Return to the heat and cook for about 5 minutes until it is slightly thick and coats the back of a spoon. Pour it through a wire sieve into a bowl. Let it come to room temperature, about 1 hour. Once cooled, refrigerate for at least 4 hours or overnight.

Process per the manufactures’ directions. It should take about 20 minutes. Stir in the frozen pieces of cookie dough and place into a 9 x 5 x 3 loaf pan and cover with plastic wrap. Freeze until firm.