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The Royally Baked / Recipes  / Oatmeal Cookie Ice Cream

Oatmeal Cookie Ice Cream

F*ck me does it ever hot where I live. It's only April and temperatures have already reached 38C, that's about 100F for you gringos. So for obvious reasons, down here the frozen dessert business is booming.

In Northern Mexico they have a large variety of frozen treats including; Paletas (popsicles), Bolis (freezies), Raspados (a less processed version of a slurpee or icee), and of course Nieve or Helado (which is ice cream). Common flavours here are usually lime, mango, strawberry, chocolate, pecan or cajeta. And generally they like their ice cream smooth, but not me, ohh no, I enjoy my ice cream chunky, with pieces of brownie or peanut butter cups, oreos, you get the idea.

Ice cream has always been favourite food of mine, ever since I was young. I mean which kid hasn't got yelled by their Dad for eating the entire chocolate section out of the tub of Neapolitan ice cream? Like cheesecake, there's something special about that rich comforting combination of fat and sugar. I mean what's more enjoyable while watching a movie in bed and enjoying a delicious BJ on a Saturday night... (Ben & Jerrys chunky ice cream of course.)

 

 

 

Oatmeal Cookie Ice Cream

Ingredients:

  • ½ cup / 65 gm oatmeal
  • 2 1cups / 560 ml whole milk
  • ¾ cup / 180 ml heavy cream
  • 6 large egg yolks
  • ⅓ cup / 85 gm sugar
  • 1cup / 60 gm brown sugar
  • pinch salt
  • ⅛ tsp cinnamon
  • 1 tsp vanilla extract
  • 3-4 oatmeal cookies (homemade or store bought)

Instructions

1. On a baking sheet, toast the oatmeal at 350F/180C for about 10 minutes or until golden brown and well... toasty.

2. In a saucepan, add the toasted oatmeal, milk, and cream. Over medium heat bring mixture to a gentle simmer. Turn off the heat and let the oatmeal steep for 30 minutes.

3. Meanwhile in a bowl, whisk together the yolks, sugar, brown sugar, salt, and cinnamon until combined.

4. After the oatmeal fully steeped, strain the mixture through sieve pressing on the oats to extract as much liquid as possible, then discard the oatmeal or have a late breakfast.

5. Next temper the yolk sugar mixture by adding about half a cup of the warm oat infused milk while whisking. Return everything back to the saucepan while gentling stirring the milk making sure all the sugar has dissolved.

6. Cook over medium heat, while gentling stirring with a wood spoon. The custard will be cooked once it coats the back of the spoon.

7. Pour the custard though a sieve into a bowl, and allow to cool. Stir in vanilla extract and cover the bowl with plastic wrap making sure to touch the surface to avoid a skin. Allow to cool further in the fridge for 8 hours or overnight.

8. Once the custard is chilled, follow the instructions of your ice cream machine because everyone is different.

9. When the ice cream has finished churning, break up the oatmeal cookies and fold them in. Freeze until ice cream has set.  ¡Buen provecho!

 

 

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