Oatmeal Cookie Ice cream

We just finished my newest ice cream creation and I honestly believe that this could be one of the best flavours ever. So easy yo make as well.

750 ml 35% cream

250 ml 18% cream

1 cup regular rolled oats

1 cup Muscovado sugar

5 egg yolks

1 tsp vanilla paste

1 tsp flaked glycerine or 1Tbsp corn syrup

1/2 cup crunchy Biscoff (cookie paste similar to peanut butter )

1 cup of your favourite oat based granola.

1/2 tsp salt

In a pot on medium heat , heat both creams till it starts to steam and small bubbles appear. Make sure not to boil. Turn off the heat and add in the oats, stir and cover to let steep for 2 hours.

Strain the cream oat mixture into a bowl and with a spatula scrape the strainer to get out as much of the cream as possible. Because the oats are now cooked you will be able to push some of the oats through the strainer. This is okay and will help to thicken the mixture.

Discard the oats ( or add some sugar and cream and eat) and wash out the pot. Return the cream mixture to the pot and turn on medium heat. Add the flaked glycerine (or corn syrup) and continue warming. In a separate bowl combine the egg yolks and sugar, whisking till smooth. Scoop a cup of the hot liquid into the egg mixture and whisk to combine. Pour the egg mixture now into the cream left in the pot and whisk to combine. Switch to a wooden spooning stir constantly until it reaches 80 degrees C or a line forms on the back of the spoon when you wipe your finger across it. Remove from heat and strain mixture into a bowl. Whisk in the vanilla and the salt and place in an ice bath to cool quickly. Place in a container with a lid and place in the fridge to mature overnight. At this point the mixture can be refrigerated for up to 3 days.

In the meantime mix the Biscoff with the granola.

When ready to churn, use the instructions on the ice cream machine you are using. Then you have completed churning to the consistency you desire (30-35 min). Dump the ice cream into a bowl and mix in the granola mixture. Scoop the ice cream into a freezer container and freeze for a minimum of 4 hours before eating. When you serve you can top with a small amount of the granola as a garnish.

Enjoy!