Believe me when I tell you this is the best ice cream ever. My favorite ice cream flavor is Ben & Jerry's Oatmeal Cookie Chunk Ice Cream with sweet cream cinnamon ice cream with oatmeal cookie chunks and fudge. After moving to Charlotte from Raleigh last year I quickly learned that this ice cream flavor was going to be impossible to find. Having lived in Charlotte for over a year now, I had to get my fix somehow. The sweet cream cinnamon base alone is so rich, creamy and sweet that it would make me happy with no add-ins but throw in crispy, chewy oatmeal cookies and it is one of my all-time favorite desserts. And because I had full control of the amount of cookie chunks, I loaded them in so I wouldn't have to dig through the ice cream to find them like I do in a Ben & Jerry's pint. I also took the semi-homemade approach with this ice cream and baked Betty Crocker's oatmeal cookies because before I was an avid baker these were my favorite cookies to bake and sometimes still are. If you want to take the 100% homemade approach, these oatmeal cookies would also work perfectly. I decided to omit the chocolate chunks but included it in the recipe so you have the option. The cinnamon sweet cream ice cream base would be great on top of any apple, berry or pumpkin pie too.
Oh and bad news, I bought the waffle bowl so I don't have a recipe for it. I bought it from my favorite frozen yogurt store, Yoforia, and they charge by the ounce making this waffle bowl less than $1. I looked like a total wierdo only buying a waffle bowl (at 10am) but the yoforia guy was so nice about it and even offered to punch my loyalty card for it. I would love to get a waffle cone maker, it was such a treat and a perfect way to serve ice cream. If only my small kitchen could fit all the unnecessary kitchen appliances I want.
Oatmeal Cookie Chunk Ice Cream
makes about 1 quart
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
2 tsp cinnamon
9 oatmeal cookies, broken into small pieces
1/2 c. milk chocolate chunks (optional)
Mix the milk and cream together in a pan over medium-low heat. Heat the milk mixture for 10 minutes or until it reaches 140°F and then remove it from the heat. In a bowl, beat the eggs until lighter in color and fluffy. Add the sugar to the egg mixture very slowly. Then slowly whisk the milk mixture into the egg & sugar mixture to temper the eggs. If you added the milk to the egg mixture quickly then the hot milk would cook the eggs and you would have scrambled eggs, you don't want that! Now add the the entire egg/sugar/milk mixture into a pot and heat over medium-low heat for 15 minutes, stirring frequently. Remove mixture from the heat and pour it into a clean bowl and refrigerate the mixture for 1 hour. Stir in the cinnamon and freeze the ice cream according to your ice cream maker's manufacturer instructions. I added half of the cold oatmeal cookie pieces into the ice cream mixture 5 minutes before it was done mixing and then folded in the rest after removing the ice cream from the ice cream maker.