Cookie Dough:

1. Preheat the oven to 350°F. 
2. Line a baking sheet with parchment paper and add ½ cup flour on top. 
3. Bake the flour for 5 minutes (this will kill any bacteria in the flour). 
4. Set aside to cool.
5. In a bowl combine 4 Tbsp softened butter, sugars and salt. Cream together with a hand mixture.
6. Next add heavy cream and vanilla extract, cream to combine. 
7. Add flour to the bowl and mix until combined. 
8. Line a baking sheet with parchment paper, spread cookie dough in a single layer. 
9. In a small bowl mix 2 Tbsp sugar and 1 tsp cinnamon and sprinkle over cookie dough.
10. Put cookie dough in the freezer to firm up.
11.  When ready to use, chop dough into small pieces and add to the ice cream. 

Ice Cream:

1. In a bowl combine the brown sugar cream base, cinnamon, and vanilla extract. Mix until well incorporated.
2. Pour into the ice cream machine and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. Turn off the machine and remove the dasher.
4. Add cookie dough pieces and mix with a rubber spatula.
5. Add ice cream to the ice cream container.
6. Cover and store in the freezer for 8 hours or overnight.