Tuesday, August 16, 2011

Sassy Sweets: Oatmeal Raisin & Brown Sugar Ice Cream

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Sometimes there is a lot going on behind the scenes that you just don't get to hear about (mostly because I think it is boring, and also, sometimes wholly embarassing).  When I first made my Oatmeal Raisin Cookies, I had a different recipe than the one I shared with you all.  I made a whole batch, only to find out that once out of the oven they resembled discs, rather than cookies. 

The batter was delicious but I knew I couldn't take deflated cookies with me to make a good impression.  No, I (at 10 p.m.) went out, got more raisins, and proceeded to make the batch that I recounted for you in the recipe linked above.  So what to do with those lovely leftovers?

There were a lot of leftovers and I scratched my brain for a while.  I called my mom and jokingly told her I should stick it back in the oven to make granola.  She countered that I should just use it as an ice cream topping.  Laughing, we both hung up but the wheels in this girl's head were churning.  And I thought, why not put the oatmeal raisin cookie crumbs IN the ice cream?  Off to the internet I went--I knew I wanted to use brown sugar to complement the brown sugar in the cookies.  And, we all know how opposed I am to ice creams out of custard.  So, when I found Baked Bree, I knew I had the ice cream for me. 
Oatmeal Raisin and Brown Sugar Ice Cream
Serves:  4 (approx. 3 cups of ice cream)
1 1/2 cups whole milk
1 1/4 cup brown sugar
3 cups heavy cream
1 tablespoon vanilla
1/2 teaspoon vanilla vodka (optional)
One-half batch of Oatmeal Raisin Cookies batter, or 12 store-bought oatmeal raisin cookies (no icing)

Note:  I add the vodka because it makes the ice cream smoother and you don't really taste it.  But, you can omit this if you want; you will need to remove the ice cream from the freezer for about 5-10 minutes before serving to easily scoop!

If you are using the oatmeal raisin cookie batter, spread it into a greased 13x9 baking pan (should be thin).  Bake at 350 degrees for about 10-12 minutes, until browned on the edges.  Remove and let cool. 

Beat the milk, brown sugar, heavy whipping cream, vanilla, and vanilla vodka together until well-combined (if you aren't using an ice cream machine, beat the mixture for about 90 seconds).  Crumble the oatmeal raisin cookies (either store-bought or homemade) and stir in with a wooden spoon.  Place the mixture in a tin-foil lined 8x8 baking pan and fold tin-foil over it as well.  Let freeze for about 2 hours, until firm, before serving.

If you have an ice cream machine, you will want to follow the directions for it very carefully.  I know I have mentioned mine before, since it is so old (and not electric), I throw in the cream mixture until it starts to become creamy, and then add the oatmeal raisin bits.  If you have an electric mixer, you usually add stir-ins in the last 5 minutes.  So please read your directions! 

Finally, this ice cream is seriously heavenly.  I couldn't think of a better way to turn a disaster into a success.  But, even better, John and I have been making it several times since then.  Yummy.

Until the next time my oven is on...

3 comments:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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