A FLAVOR FOR A FRIEND: Alexis' Cinnamon Oatmeal Cookie Ice Cream

When I started Mission Delish last summer, I first wrote about making ice cream from scratch. After sharing a scoop with my friend Alexis, she talked about a flavor idea that stuck in my mind: cinnamon ice cream with chunks of oatmeal cookies. I figure, why make ice cream flavors you can find in the store? It's more fun to try combining unique flavors and mixings. So a year later, we finally gave this one a whirl.

For some reason that I'm still looking into, my ice cream mixture didn't freeze to the desired consistency of soft serve when in the ice cream maker, which made for icy ice cream. It's possible the maker wasn't frozen enough-- either the day in the freezer before use wasn't enough, or I was too slow getting the mixture in the maker and starting the churning process. Next time around I'll put it in the freezer for several days before making the ice cream and make sure it's only out "defrosting" on the counter for as little time as possible...

Yes, there will definitely be a next time. The cinnamon + oatmeal cookie is now something I'll crave!

ALEXIS' CINNAMON OATMEAL COOKIE ICE CREAM

Begin making the ice cream 2 days before you'd like to enjoy it. 

DAY 1: 

• Stick your ice cream maker in the freezer. 
• Bake the cookies (this can even be done ahead of Day 1 if you'd like).
• Make the ice cream batter according to the recipe, adhering to the 10 Tips for Homemade Ice Cream Success. Refrigerate the batter. 

DAY 2:

• Stain the batter, add a pinch or two of cinnamon for color, and process it in your ice cream maker according to its own instructions.
• Roughly chop ~6 cookies and mix into the ice cream maker in the last minute or two of churning (the ice cream should be done).
• Transfer ice cream to a container, cover surface with wax paper or plastic wrap, put the lid on the container, and freeze.

Cinnamon Ice Cream

recipe from epicurious.com, originally found in Bon Appetit

makes 7 cups

Ingredients:

• 3 cups whole milk
• 1 1/4 cups sugar
• 1 cup whipping cream
• 5 cinnamon sticks
• 1/8 teaspoon salt
• 12 large egg yolks

Method:

Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). *You can tell it's ready when you can draw a line through it on the back of a spoon with your finger and see it clearly, as shown below.

Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.

Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.

Oatmeal Cookies

recipe adapted from Choc-Oat-Chip Cookies by Nestle Toll House

makes 4 dozen

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups packed brown sugar
• 1/2 cup (1 stick) butter, softened
• 1/2 cup Crisco
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract (preferably Mexican vanilla)
• 1 teaspoon ground cinnamon
• 2 1/2 cups quick or old-fashioned oats
• optional for some of the batter: semi-sweet chocolate chips (1 1/2 cups)

Method:

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats. 

*Set some of the batter aside for the cookies that go into the ice cream (~6 cookies), and then add chocolate chips. Oatmeal Chocolate Chip is the best!

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 10 minutes for chewy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.