The Ultimate Ice Cream Experience

Sugar High Friday has returned this month to its creator, Jennifer of The Domestic Goddess and she’s decided that the theme is your favourite, most craved dessert. This is an easy one. What dessert can count chocolate, caramel, cheesecake, cookie dough, strawberry, mango, vanilla, cinnamon, rum and cherries among its ingredients? Ice cream of course! Hey, I never said all of those ingredients had to be contained in one flavour of ice cream, although that’s not such a bad idea… Some people reserve ice cream for a special treat only once in a while. I pity the fool who only has ice cream on certain occasions. Not a day goes by that I don’t have a spoonful (or 12) because the day’s not complete without my favourite sugar fix. It doesn’t matter if it’s 30 degrees below zero or 30 degrees above, ice cream is always a necessity. And since it comes in so many flavours, I never tire of it. If I overdose on chocolate, (ha, like that will ever happen, but if it did) vanilla and kiwi are lined up at the gates, ready to take its place. I don’t think there’s anything I couldn’t turn into an ice cream flavour, if something tastes good on its own, I can only assume it tastes equally as good, if not better as an ice cream flavour; bacon, I’m looking at you here…

This is my very own ice cream recipe that I made after someone left a comment on one of my posts, (that of course, I can no longer find) saying that the Team Cookies would be good in ice cream. Thank you to whoever that was because I’m forever indebted to you! I didn’t want to make a vanilla ice cream with team cookies in it, but rather an ice cream that incorporated all of the flavours of the cookies, (chocolate, peanut butter and oatmeal) into the ice cream itself. This recipe was the result and it’s deliciously decadent. Go big or go home.

Bri’s Team Cookie Ice Cream

2 ¼ cups milk

½ cup whole flake oats

Pinch of cinnamon

½ cup + 1T packed brown sugar

4 egg yolks

1 ½ cups heavy cream

½ peanut butter

½ cup roasted peanuts, coarsely chopped

Pinch of fleur de sel

¾ cup Dorie’s Milk Chocolate Sauce, (made with bittersweet chocolate)

2 t vanilla

In a small sauce pan, combine 1 cup milk, the oats, a pinch of cinnamon and 1T brown sugar. Bring to a boil and then reduce heat and simmer until the oatmeal has absorbed most of the milk, and looks like a runny oatmeal. Remove from heat and set aside.

In a heavy bottomed saucepan combine the remaining milk and the heavy cream and bring to a boil.

In a medium bowl, whisk together the egg yolks, sugar and peanut butter until well blended and uniform in colour. While still whisking, pour in a quarter of the hot liquid to temper the eggs. Continue whisking and slowly pour in the rest of the liquid. Return the entire mixture to the pan and heat over medium heat until the custard is thick enough to coat the back of a spoon.

Remove from heat and stir in the cooked oatmeal mixture and vanilla.

Put mixture into the fridge to cool completely.

Pour into and ice cream machine and near the end of the cycle, just before it’s ready, pour in the peanuts and chocolate sauce.

Enjoy!

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Ice Cream + Peanut Butter + Chocolate + Oatmeal