Oatmeal Cookie Ice Cream

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine rolled oats, flour, brown sugar, baking soda, cinnamon, nutmeg, and salt for the cookies. Cut in the butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
3. In a small bowl, beat the egg and vanilla extract, then mix into the dry ingredients just until combined, forming a rough dough.
4. Drop heaping tablespoonfuls of dough onto the prepared baking sheet spaced about 2 inches apart. Flatten slightly with the back of a spoon.
5. Bake for 12-15 minutes until edges are golden and centers are set. Remove from oven and cool completely on a wire rack to form the oatmeal cookies.
6. Meanwhile, in a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, fine salt, pure vanilla extract, ground cinnamon, and ground nutmeg. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
7. Transfer the cream mixture to a bowl and chill until cold, at least 2 hours or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 25 minutes.
9. Fold in the chopped homemade oatmeal cookies.
10. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 1 hour before serving.