Oatmeal Cookie Gelato seems perfect just about now. While fall is in the air, our afternoons have actually still been pretty nice. We haven’t even put our shorts away! What a perfect time to add some fall baking flavors to gelato! I’m ready for those flavors, but not for the cold weather. Oatmeal Cookie Gelato is one of the flavors my son and I added to our collection this summer. It is so good! I don’t know which he likes better, this flavor or the Cake Batter Gelato? Really, I don’t think you could go wrong with either.
Oatmeal Cookie Gelato
Ingredients
- 2 cups milk whole is best, but I used 2% and it was still super creamy
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2/3 cup Oatmeal Cookie Mix not prepared, looks like this
Instructions
-
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.
-
Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Pour in vanilla and whisk again until well mixed. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil.
-
Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Add cookie mix and stir until mixed evenly. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving.
Hope you are finding time in all the fall craziness to enjoy those last few sunny afternoons. Enjoy!
Very Good Recipe Tags: Gelato, Desserts
Kel says
September 21, 2011 at 4:19 pmThis is definitely a flavor that I would never have thought of. Since my favorite cookies are oatmeal butterscotch, I think I may give it a shot.
Amyshka says
September 25, 2011 at 4:49 amThis looks ridiculously amazing! I should never have looked at this while hungry 😉
Have just found your blog and started following 🙂
– Amy @ kiwi chic
Sibylle says
September 26, 2011 at 11:15 pmLooks yummy!!!!
Jenne Kopalek says
March 13, 2014 at 12:00 pmI just LOVE oatmeal cookies. This is positively prime evil! On my to make list now.
Jasey says
March 13, 2014 at 12:19 pmJenne, we love them too! This is a perfect summertime treat, or for those who dare to eat icecream, like we do, it’s perfect year round!
Jennifer Sikora says
March 13, 2014 at 2:17 pmI am a huge gelato fan and who doesn’t love Oatmeal cookies? Your recipe combining those flavors sounds delectable!
Jasey says
March 13, 2014 at 2:27 pmThanks, Jennifer! We love gelato too!
Hezzi-D says
March 13, 2014 at 7:44 pmHoly cow this looks delicious! I love gelato.
Jasey says
March 13, 2014 at 8:26 pmThanks, Hezzi-D 🙂