Toffee and pecan ice cream with white chocolate pieces

I made this at work the other day and it's delicious. Try it, I hope you like it.

Ingredients:
300ml whole milk
1 vanilla pod
4 large egg yolks
100g castor sugar
300ml double cream
Toffee and pecan cookie dough with white chocolate pieces

Method:
Heat the milk with the vanilla pod until almost boiling, then remove pan from the heat and put to one side to cool. Whisk the egg yolks and sugar together until thick and pale but not too frothy. Remove the vanilla pod from the milk and put back on the heat until almost boiling. Pour the milk on to the egg mix and stir continuously. Return the custard to a clean pan and heat gently. Continue stirring until the custard coats the back of the spoon. Leave the custard to cool. It will cool quicker in a clean bowl. Lightly whip the cream until thick and floppy. Fold the cream into the chilled custard. Stir in as much as the cookie dough as you want. Spoon the mix into the ice cream machine and churn until ready. If you don't have an ice cream machine then you can pour the mix into a tub and freeze but stir every hour until frozen to prevent ice crystals.