• Heat heavy cream, buttermilk, sugar, and salt in a medium-sized saucepan over medium heat.
• Stir constantly, until the mixture just reaches the point of simmer. Remove from heat.
• While cream/buttermilk is heating, lightly whisk egg yolks with cocoa powder in a separate medium-sized bowl.
• Pour half of the warm cream/buttermilk into the bowl with the egg yolks, whisking while you do so.
• Then pour the egg mixture back into the pan with the rest of the cream/buttermilk.
• Continue to cook over low heat, while stirring with a wooden spoon. Stir for about 3-5 minutes, until the mixture thickens enough to coat the back of the spoon. Remove the saucepan from heat.
• Strain egg/milk mixture into a separate large bowl.
• Mix in vanilla extract and red food coloring.
• Cover bowl with plastic wrap, making sure plastic wrap is touching top of the liquid so skin does not form, and refrigerate for at least 4 hours.
• Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in pieces of red velvet cookie dough when ice cream is almost done processing.
• Place ice cream in airtight containers and put in freezer for at least 4 hours to continue to harden.

Red Velvet Cookie Dough:

• In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter and brown sugar together until light and fluffy.
• Mix in vanilla and salt.
• Slowly beat in flour and cocoa powder until combined. Stir in buttermilk.
• Add red food coloring and mix until combined.
• Fold in mini chocolate chips.
• Refrigerate cookie dough for at least one hour.