CINNAMON ICE CREAM

Ingredients

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ICE CREAM CUSTARD

• 3 Cups Half and Half
• 2 Egg Yolks
• 3/4 Cup Dark Brown Sugar
• 1 1/2 Teaspoon Vietnamese Cinnamon
• 1 Teaspoon Vanilla Extract

CHOCOLATE CHIP COOKIE DOUGH

• 1/2 Cup Unsalted Butter
• 1/8 Cup Sugar
• 1/4 Cup Dark Brown Sugar
• 1 Tablespoons Milk (or cream)
• 1/2 Teaspoon Vanilla
• 3/8 Cup Flour
• 1/3 Cup Oats
• 1/8 Teaspoon Salt
• 1/4 Cup Chocolate Chips
  • Chopped

ALTERNATIVE OATMEAL COOKIE

• 1/2 Cup Butter
  • Softened
• 1/2 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 3/4 Cup Flour
• 1/2 Teaspoon Baking Soda
• 3/4 Teaspoon Cinnamon
• 1/8 Teaspoon Nutmeg
• 1/4 Teaspoon Salt
• 1 1/2 Cups Oats

Directions

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Put ice cream maker core in freezer the day before.

ICE CREAM CUSTARD

1. In a medium sauce pan on medium heat, scald one cup of half and half. Remove from heat and set aside.
2. In a medium bowl (or stand mixer), combine the yolks, brown sugar and cinnamon until light and fluffy.
3. Gradually add the scalded half and half, mixing on a low speed until combined.
4. Pour the mixture back into the sauce pan. On medium-low heat, stir constantly until the mixture thickens (be careful to not let it scramble!) This can take up to 10-15 minutes.
5. Remove from heat and pour into a clean bowl.
6. Add the remaining half and half and vanilla and stir to combine.
7. Top with lid and chill in the refrigerator overnight.

COOKIE DOUGH

1. Using a stand mixer, beat the butter and sugars until light and fluffy.
2. Add milk and vanilla and combine.
3. Add flour and salt and combine until barely incorporated.
4. Stir in the chocolate chips.
5. Sandwiched between two pieces of parchment paper, roll out dough to 1/4″ thickness and freeze over night.

ASSEMBLE

1. Put custard in ice cream maker and mix for 20-30 minutes.
2. Break up cookie dough and add to ice cream.
3. Freeze for an hour before serving.

ALTERNATIVE OATMEAL COOKIE CHUNKS

1. Preheat oven to 350 degrees.
2. Using a stand mixer, combine butter and sugars and mix until light and fluffy.
3. Add egg and vanilla and mix to combine.
4. Add flour, baking soda, cinnamon, nutmeg and salt and mix until barely combined (be careful not to overmix)
5. Add oats and stir in.
6. On a baking sheet lined with parchment paper, spread cookie dough into 1/2″ thick layer.
7. Bake 10-13 minutes and then let cool completely. Break the cookie into bite sized chunks and freeze before adding to the ice cream.

Notes:
Have not tried the alternative oatmeal chunks, but looking forward to it.