I love a good oatmeal cookie, but I’m not always into the raisins. Chocolate chips on the other hand? I can get down with that! And what pairs great with oatmeal? Well… brown sugar and cinnamon of course! This ice cream combines a few of my favorite flavors. Hopefully yours too!
This is technically a custard… and it’s my first time making it!
What’s the difference between ice cream and custard? They’re *almost* exactly the same, except that custard has egg yolks cooked into the ice cream, making it smoother and creamier.
Making custard does require a little extra technique. I’d be lying if I said I wasn’t nervous! But it was honestly not as difficult as I thought it would be. Here’s a couple important things to share though:
Tempering the eggs
The egg yolks have to be very carefully incorporated into the heated ice cream mixture. In order to prevent having scrambled eggs in your ice cream (ew!), you have to temper the eggs. Essentially what you’re doing is slowly heating up the eggs with just some of the heated ice cream mixture. Once it’s warmed up, you can add it to the rest in the saucepan!
Here’s a mistake I made: I thought I had to slowly incorporate ALL the hot mixture into the egg yolks. You don’t! You only have to do 1 cup total. Luckily, I did it 1/2 cup at a time so it still tempered probably. Hopefully that makes sense!
Don’t forget to strain the mixture!
It’s likely you might get just a few small chunks of egg yolk that cooked, so it’s essential that you strain the mixture.
This brown sugar base is SO creamy and delicious. I also used it for my homemade brown sugar cinnamon Pop-Tart ice cream!
Cinnamon chips? WHAT?!
I know, right?! I found these at our local wal-mart. They always seem to have a lot of options in the bakery aisle. They’re super tasty and someone in my IG community recommended this cinnamon chip scone recipe to try since I have extra! I’m drooling… and also definitely making them soon!
Is the cookie dough safe to eat?
This recipe is, yes. Believe it or not, I used to be a ServSafe instructor!! I would to have a lab where my students got to make edible cookie dough… they loved it! Did you know its not only the eggs in cookie dough that put you as risk of a foodborne illness? It’s the flour too! Flour should not be eaten raw so all you have to do is heat treat it! You can do this in the oven, but I find it easiest to just heat it in the microwave for one minute.
The best part about this cookie dough recipe? It makes extra you can have leftovers to snack on!
I always have two disclaimers for my ice cream recipes…
For one, homemade ice cream is off the charts tasty! It can even be addicting. This is why I limit myself to one batch a month!! Just a warning 😉
Secondly, it’s important to note that I use this ice cream maker. I don’t have much experience in making ice cream without a machine, or even with other machines, so all my recipes are specific to this machine. I’ve have many friends purchase this and everyone LOVES it. I highly recommend it if you’re interested in making your own ice cream.
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Oatmeal Chocolate Chip Cookie Dough Ice Cream
- 1 Ice Cream Maker
- 1 medium saucepan
- 1 medium bowl
- 1 large bowl
- 1 whisk
- 1 Baking Sheet
Brown Sugar Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 tsp vanilla extract
- 5 large egg yolks
- 1/3 cup chopped cinnamon chips
Oatmeal Chocolate Chip Cookie Dough
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 2 Tbsp milk
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup quick oats
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Brown Sugar Ice Cream
- In a medium saucepan, whisk together the heavy cream, milk, brown sugar, cinnamon, and salt.
- Bring it to a simmer, stir, and remove from the heat.
- Stir in the vanilla.
- In a medium bowl, whisk the egg yolks.
- Stirring continuously, add in 1/2 cup of the hot liquid to the egg yolks.
- Add in another 1/2 cup and whisk until fully mixed.
- Pour the egg mixture into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon.
- Pour the hot mixture through a strainer and into a bowl. (discard any chunks)
- Leave the mixture out and stir occasionally until it's room temperature. (this is a great time to make the cookie dough!)
- Cover the bowl and chill in the refrigerator for at least 4 hours or overnight.
Oatmeal Chocolate Chip Cookie Dough
- In a large bowl, cream together the butter and sugar.
- Add the vanilla and milk. Combine thoroughly.
- Mix in the flour, quick oats, and salt
- Stir in the mini chocolate chips.
- Roll into small balls
- Place on a baking sheet lined with parchment paper and store in the freezer until ready to use!
Churning the Ice Cream
- Pour your ice cream into the frozen bowl of your ice cream maker.
- Chop the cinnamon chips and add in while it's churning.
- Once the ice cream starts to look thick, add in the cookie dough pieces.
- Stop churning once the ice cream is soft serve consistency (usually around 25 minutes total)
- The ice cream is good to eat now or, if you prefer it more firm, you can put it a freezer safe container and freeze for a few more hours then enjoy!
- The ice cream is good for 1-2 weeks.
Dan said this might be his favorite so far!! It reminds me a lot of Cinnamon Toast Crunch… but with some chocolate chips too! It was incredibly creamy and delicious. This definitely won’t be my last time using the egg yolks! Also you can watch the video for this ice cream here.
As always, thank you for being here.