Cinnamon oatmeal cookie ice cream

Thursday, October 04, 2012

After the start of autumn, I decided to give ice cream making another shot before it began to get cold. One of the reasons I wanted to purchase an at-home ice cream maker in the first place was because some of my favorite flavors are so difficult to come by.

One of my favorite ice cream flavors (among the more gourmand flavors like wine-flavored sorbets, herbs, etc.) is oatmeal cookie. In Boston, I often visited J.P. Licks on Newbury Street for its oatmeal cookie frozen yogurt. Another is cinnamon, which I've only had at Van Leeuwen, but I'm satisfied enough to keep returning to Van Leeuwen's.

I decided to combine the two flavors and make cinnamon ice cream with oatmeal cookie chunks. The process was pretty similar to that of the lemon basil ice cream, except I had to bake cookies this time. :)






Cinnamon ice cream recipe

Ingredients: 
2 cups whipping or heavy cream 
1 cup of milk 
4 egg yolks 
One or two cinnamon sticks, broken
Ground cinnamon (at least 1/2 tbsp; I used 1 tbsp)
1/2 cup of sugar
A pinch of salt 

Directions:
Heat the cream, milk, sugar with the cinnamon sticks in a saucepan until it begins to simmer over medium heat. Remove from heat and allow to infuse for about 30 minutes.

In a large bowl, whisk the eggs together. While whisking, slowly pour the cream mixture into the egg mixture a little at a time, so the egg does not scramble. When both mixtures are combined, add the ground cinnamon and return mixture to saucepan. Cook at low heat while stirring with a wooden spoon until the mixture just coats the back of the spoon (approximately 5 minutes). 

Remove from heat and strain mixture. Chill in refrigerator for 2-3 hours before running through the ice cream maker. 

*To make it cinnamon oatmeal cookie ice cream, take soft (or hard) oatmeal cookies and break into pieces. Toss pieces into the chilled liquid cream before pouring into the ice cream maker.







After a mix in the ice cream machine ... voilà!

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