Oatmeal lace ice cream

Adapted from Ample Hills Creamery and Jeni’s Splendid Ice Creams. The brown sugar cinnamon flavor with an oatmeal lace cookie mix-in is all Ample Hills, but I’ve always loved Jeni’s eggless ice cream base for its texture and ease of preparation (rest easy, egg whites), so I borrowed a bit from both ice cream empires for this recipe. If you’d like to opt for the traditional custard ice cream base, the original recipe for Nonna D’s Oatmeal Lace Ice Cream can be found here, via Dinner: A Love Story. I found that a half-batch of the cookies was more than enough for mix-ins and to use as topping, so the cookie recipe below is halved and adjusted accordingly.

Ingredients

Scale

for the oatmeal lace cookies:
1 1/3 cups (about 130 g) old-fashioned rolled oats
2 tsp (6 g) all-purpose flour
1/2 tsp cinnamon (optional)
1/2 tsp kosher salt
1 cup (200 g) packed dark brown sugar
1 egg
2 tsp vanilla extract
10 tbsp (1 stick plus 2 tbsp, 5 oz, or 150 g) unsalted butter, melted and cooled
for the brown sugar-cinnamon ice cream:
2 cups (about 475 ml) whole milk
4 tsp cornstarch
1/2 cup dry milk powder (optional, for a creamier flavor; this one is my favorite)
2/3 cup (about 135 g) packed dark brown sugar
2 tbsp dark corn syrup
1 1/2 tsp cinnamon
1/8 tsp kosher salt
1 1/4 cups (300 ml) heavy cream
3 tbsp (1.5 oz or 42 g) cream cheese, softened

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Instructions

Make the cookies: Preheat the oven to 350 degrees. Toss together the oats, flour, and salt in a large bowl. In a medium bowl, whisk together the brown sugar, eggs, vanilla, and melted butter until smooth. If your melted butter is still warm, whisk together the brown sugar, eggs, and vanilla first, then add the melted butter last, whisking gradually until combined. Add the brown sugar mixture to the oat mixture, and fold until combined. The resulting cookie batter will be very liquid — don’t worry, this is right!
Line an 11-inch by 16-inch rimmed baking sheet with parchment paper. Pour the mixture evenly across the baking sheet. (If you like, you can reserve a bit of the mixture to make cookies — see Notes.) Bake at 350 for 15-20 minutes, or until the top is a deep golden brown. Set aside and let cool.
Make the ice cream base: Stir together 1/4 cup of the milk and the cornstarch in a small bowl, and set aside. In a medium (4-quart) saucepan over medium-high heat, whisk together remaining milk, dry milk powder, sugar, syrup, cinnamon, and salt until no lumps remain. Add the cream. Bring to a boil and cook for 4 minutes, stirring frequently with a spatula or wooden spoon. Keep a close eye on the mixture — mine always boils up and threatens to overflow (or does overflow, in one or two instances!) If yours does too, just scoot the pan to the edge of the heat or briefly remove.
Stir in the cornstarch slurry, then return to a boil and cook, stirring, until thickened, about 2 minutes.
Place the softened cream cheese in a bowl and pour in 1/4 cup of the hot milk mixture. Whisk until smooth, then gradually whisk in the remaining milk mixture. Pour the mixture into a plastic bag or a bowl and place in a larger bowl of ice water, stirring the bowl or jostling the bag until chilled. Alternatively, let chill in the refrigerator until thoroughly cold, ideally overnight.
Meanwhile, break the cookie into small pieces. About 1 cup gets you a decently chunky ice cream, but you can always add more or less to your liking, or reserve some for topping. I added about 1 1/2 cups. Place these in the fridge so that they are very cold before you add them to the ice cream.
Once the ice cream mixture is cold, pour into an ice cream maker and process according to manufacturer’s instructions. If you have an opening in your ice cream maker that allows you to add mix-ins, you can add the cookie pieces in the last few minutes of churning. Otherwise, fold in the cookie pieces when transferring the ice cream to a storage container, and let freeze until set. Enjoy!

Find it online: https://tworedbowls.com/2016/08/24/oatmeal-lace-ice-cream/