on the menu: oatmeal cookie chunk ice cream

Ever since Eric and I got married, exactly two years ago today(!!!) we've experimented with ice cream making. It was the first wedding gift we received and it's been so fun testing out new recipes. Although it doesn't help my waist line . . . .

When I came across this recipe on dinner or dessert I immediately thought of Eric- he loves so many of the ingredients in the recipe I knew he'd want to give it a whirl right away. It's delicious, but be aware that you'll want it all the time - it's addicting!

Enjoy dessert lovers!

Oatmeal Cookie Chunk Ice Cream

makes about 1 quart

2 c. heavy cream

1 c. whole milk

2 eggs

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.

Recipe from dinner or dessert