Oatmeal Cookie & Cinnamon Ice Cream

oatmeal cookie dough and cinnamon ice cream from cherryteacakes.com
Well, well, well. What do we have here? Could it be a knock off of one of the all time best ice cream flavors ever? Why, yes. Yes it can. 

Oatmeal chocolate chip cookie dough nestled in yummy cinnamon ice cream. Just the latest best thing ever to come out of my (read: my boyfriend's) kitchen. I'm in love...with the boyfriend, Ben, and Jerry. It's complicated, but hopefully you like it to because it's my little entry for:

Dun, duh duh DUUUHHHH! The Cookie Dough-lympics! It's a fabulous little cookie dough themed round up (and contest, cough cough, love me!) all using Lindsay Landis’s egg-free cookie dough from her up-and-coming The Cookie Dough Lover’s Cookbook. 
Nice Right? Don't you just want that cook book? Good news. I'm gonna give one away!

The Cookie Dough Lover's Cookbook Giveaway! 

This one is pretty simple. You have two ways to enter:

  1. Pinterest: Pin the above photo of the book with the caption: AWESOME! @Cherryteacakes is giving away a free copy of The Cookie Dough Lover's cookbook! Re-pin to enter! See http://bit.ly/L1czTx for rules!
  2. Twitter: Can you guess what you tweet? : AWESOME! @Cherryteacakes is giving away a free copy of The Cookie Dough Lover's cookbook! Re-tweet to enter!  See http://bit.ly/L1czTx for rules!
BUT there are some rules. 
  1. You must be a follower. On pinterest you can follow my cherry tea cakes board and on twitter you can follow @cherryteacakes. Easy Enough?  
  2. You must live in the USA. Yep. I'm being like that. International post is expensive and we're not for profit around here! Sorry! 
  3. Contest ends: June 25th 2012. Coincidentally, the same day the Cookie Dough-lympics end! 
There is good news for those who do not enter! Well, and everybody really. There are TONS of cookie dough recipes coming as part of this! Lookie for a cookie dough related post on these days at these sites!

6/1: AwakeAtTheWhisk.com
6/4: Bakeorbreak.com
6/5: Queensnotebook.com
6/6: Cherryteacakes.com
6/7: ForgivingMartha.com
6/8: EndlessSimmer.com
6/11: The-baker-chick.com
6/12: BigGirlsSmallKitchen.com
6/13: RaspberryEggplant.blogspot.com
6/14: Erinfoodfiles.com
6/15: Fieldsofcake.com
6/18: Neverhomemaker.com
6/19: BakersRoyale.com
6/20: Wearenotmartha.com
6/21: ConfessionsofaRecipeJunkie.com
6/22: Icancookthat.org

Stay tuned to Quirk Books, @EndlessSimmer, and @QuirkBooks to view the recipes each day!

And without further ado,

Oatmeal Chocolate Chip Cookie Dough & Cinnamon Ice Cream

2 egg yolks
3/4 cups brown sugar
3 cups half and half
1 tsp. Vietnamese cinnamon
1/2 teaspoon vanilla extract
frozen oatmeal cookie dough bits (see recipe below)

Scald one cup of half and half over medium heat in a medium sauce pan. Remove from heat.

In a stand mixer whisk together the yolks, cinnamon and brown sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is on a low speed.

Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon . Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half, and vanilla. Chill the custard thoroughly. About two hours.

Transfer the custard mixture to an ice cream maker. Allow the ice cream to churn until finished, adding oatmeal cookie dough bits at the last minute and freeze according to the manufacturer’s instructions.

Oatmeal Chocolate Chip Cookie Dough
from Lindsay Landis’s The Cookie Dough Lover’s Cookbook

1 cup unsalted butter
1/4 cup sugar
1/2 cup brown sugar
2 tablespoons milk or cream
1/2 tsp. vanilla
3/4 cup flour
3/4 cup old-fashioned rolled oats
1/4 tsp. salt
1/2 cup chocolate chips

In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.

Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Turn dough out onto a large sheet of parchment paper. Folding paper over, or using a second sheet of parchment paper, cover the dough. Using a rolling pin roll out dough until roughly a quarter inch thick. Transfer to freezer for roughly two hours. 

Cut into inch size pieces, and store in suitable freezing container until the ice cream is ready.