Cinnamon Oatmeal Cookie Crumble Ice Cream

Autumn is the perfect time for this ice cream. I mean, there’s never a bad time for any kind of ice cream, but the flavor of this one is just right for fall. The cinnamon flavor’s not too overpowering and the ice cream on its own is awesome, but adding in the oatmeal cookie crumble really takes it over the top.

cinnamon oatmeal cookie crumble ice cream

So over the top in fact that it was totally worth the trouble we ran into when the ice cream maker we were using shut off after two minutes and we had to spin the ice cream by hand for the next half-hour. Terry’s fingers might have been close to frostbite from the process, but none of that mattered once we got to the eating part.

This ice cream tastes best after you let it set up in the freezer for a few hours or overnight. But if you eat it right out of the ice cream maker with a spoon (or your frostbitten fingers) I won’t judge you. I might even join you.

You’ll need oatmeal cookies for this recipe. I used these ones here – they were probably some of the ugliest cookies I’ve ever made but oh my heavens, they were good. And they’re small enough that you can pretty much eat most of them right as they come out of the oven as you’re waiting for the next batch to bake (that’s what you do too, right?). And they were exactly the right kind of cookie for this recipe – not too thick and not too crispy.

cinnamon oatmeal cookie crumble ice cream 2

Recipe originally from allrecipes.

Cinnamon Oatmeal Cookie Crumble Ice Cream

Ingredients

  • 1 cup sugar
  • 1 1/2 cups half-and-half cream
  • 2 eggs, chalazae removed (that's the white goopy part on the yolk-you can just grab it off with your fingers) and beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Instructions

  1. In a medium saucepan over medium-low heat, stir together the sugar and half-and-half cream.
  2. When it starts to simmer, remove from the heat and let it cool for a couple of minutes. Slowly pour half of it into the eggs, whisking quickly so the eggs don't cook.
  3. Pour the egg mixture back into the saucepan and add the cream.
  4. Continue to cook over medium-low heat until mixture thickens enough to coat the back of a metal spoon.
  5. Remove from heat and stir in vanilla and cinnamon. Let cool.
  6. Once cool, pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions.
  7. Add crumbled oatmeal cookies into the ice cream and stir until incorporated.
  8. Freeze overnight. Add more oatmeal cookies to taste!
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