Combine cream, half-n-half, and sugar in medium saucepan. Cook over medium low heat, stirring often. Cook until sugar is dissolved, about 2-3 minutes. Remove from heat and add vanilla bean, vanilla bean paste, or pure vanilla extract to taste.

Let chill for 30 minutes before placing in ice cream maker.

When the ice cream base has cooled, pour into ice cream machine and churn according to manufacture's instructions.

When finished churning, transfer to airtight container. Allow ice cream to harden in freezer for at least 1-4 hours.

In medium bowl, cream together butter, brown sugar, and sugar for 4 minutes. Add milk and vanilla and stir.

Stir in flour, salt, and chocolate chunks.

Wrap dough tightly in Saran Wrap and place in refrigerator to chill.

When ice cream is complete, crumble cookie dough into ice cream and stir.