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 The Cookie Dough Lover’s Cookbook.
And without further ado,
Oatmeal Chocolate Chip Cookie Dough & Cinnamon Ice Cream
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
1/4 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.