Oatmeal Cookie Ice Cream

seriouseats.com

Jenny Young

Artsy, crafty, musical, medical.

subheading: For the Ice Cream:

2 ounces old-fashioned rolled oats (about ½ cup; 55 g), not quick-cooking or thick-cut

12 ounces whole milk (about 1 ½ cups; 340 g)

10 ounces heavy cream (about 1 ¼ cups; 285 g)

1 vanilla bean, split lengthwise (optional)

1 cinnamon stick (optional)

6 ounces light brown sugar (about ¾ cup; 170 g)

4 ounces egg yolk (shy ½ cup; 115 g), from about 7 large eggs

½ teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ teaspoon ground cinnamon

½ ounce vanilla extract (about 1 tablespoon; 15g)

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