I turned one of my favorite cookies into ice cream. While this dairy-free treat is not as creamy as traditional ice cream, I really loved how well the flavors came together with the granola topping.
- 6 large egg yolks
- ⅔ cup white sugar
- 1 T cinnamon
- 1 vanilla bean
- 3 cups oat milk
- ⅛ teaspoon fine sea salt
- 3 ounces chocolate chunks, chopped
- Combine sugar and cinnamon.
- Whisk together the egg yolks and cinnamon sugar in a saucepan over medium heat until well-blended. Split vanilla bean lengthwise and scrape in seeds; add pod.
- Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. (Mixture should reach about 170°F.)
- Remove the mixture from heat and stir in the oat milk until smooth.
- Strain the mixture through a fine sieve set over a clean bowl.
- Stir in sea salt.
- Cover and chill the mixture in the refrigerator, stirring occasionally until cool, about 1 hour.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions. When the ice cream is almost finished, add the chocolate into the machine and allow to incorporate completely.
- Freeze for at least 2 hours or overnight.
While the ice cream sets, make the granola topping. I recommend Martha Rose Shulman’s recipe, I omitted the raisins and oat bran since I didn’t have any on hand.
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