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In a saucepan, combine the heavy cream, milk, and vanilla bean seeds if using. If using vanilla extract, add it later before refrigerating.
Heat over low heat until steaming but not boiling.
In a bowl, whisk together the sugar and egg yolks until pale.
Slowly pour the warm cream mixture into the egg mixture while whisking constantly.
Return everything to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Strain into a bowl.
If using vanilla extract, stir it in now.
Refrigerate until completely chilled.
Churn in an ice cream maker according to the manufacturer’s instructions.
About 1 minute before it’s finished churning, add the mini chocolate chips and flaky sea salt.
Finish churning, then transfer to the freezer until firm.
In a large bowl, mix together the melted butter, dark brown sugar, and granulated sugar until smooth.
Add the egg, egg yolk, and vanilla and mix until fully incorporated.
Add the flour and baking soda and fold just until combined.
Gently fold in the chocolate chips until evenly distributed.
Press the cookie dough into a cast iron skillet and bake at 350 for 25-30 minutes.
Serve warm topped with a big scoop of the salted chocolate chip ice cream and enjoy!