In a medium bowl, combine the hot butter and sugar. Stir in the cream, corn syrup, and vanilla with a rubber spatula. Stir in the flour*, malted milk powder, and salt. Fold in the chocolate chips. Pat the dough into a flat disk and wrap in plastic wrap. Freeze until firm, about 30 minutes.
Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
For the ice cream:
In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.
Pour the mixture into an ice cream maker. Chrun and freeze according to the manufacturer’s directions.
Remove the ice cream to a bowl or an airtight container and fold in the cookie dough chunks and additional mini chocolate chips. Press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
Store in freezer for up to 1 month. Place in fridge 30 minutes before serving to soften.
*Heat treat the flour by baking it at 350°F for 10 minutes or microwaving in 30-second bursts until it reaches 165°F to kill any bacteria.