Wednesday, August 25, 2010

Oatmeal & Chocolate Ice Cream Sandwiches

I'm a baker who's always looking for the next great flavour adventure. At home, I rarely make recipes more than once - why make a batch of cookies we've tasted when there's billions of different cookies that haven't made the journey to my mouth yet? Participating in online challenges - such as Cupcake Hero and Mystery Box - really gives me a chance to stretch my flavour profile muscles and come up with something new and exciting. If I had to bake the same cupcakes or ice the same cakes over and over again, I wouldn't be in this business.

Friends and family sometimes throw a wrench into my baking stride. When a birthday or celebration comes up, I always eagerly volunteer to bake the sweet things. I throw some ideas their way and, usually, I get the "whatever you think is best" answer. Yes. I like that answer. That means I can play Frankenstein in the test kitchen until I create something completely unique. There is the odd time, however, that I get someone who knows exactly what they want. And it is boring. Just vanilla would be okay, they insist. Vanilla? Like Vanilla bean with espresso and homemade dulce de leche? Oh, no. Just vanilla. 

Vanilla people, you are crazy.

My Dad's birthday went very much like this. Oatmeal chocolate chip cookies, please. Yep, not anything with layers or fondant. Just oatmeal chocolate chip cookies. He's a simple man to please. Luckily, he's a chocolate type of guy, so he gave me a lot more to work with than just vanilla.

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Oatmeal & Chocolate Ice Cream Sandwiches

Oatmeal Chocolate Chip Cookies with Handmade Cinnamon-Chocolate Ice Cream

Super Soft Oatmeal Chocolate Chip Cookies
Makes just under three dozen

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dark chocolate chips

1) Preheat oven to 350. In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda. Set aside.

2) In a small bowl, whisk together the vanilla, milk, and eggs. Set aside.

3) In a large bowl with a mixer, mix together the butter and both sugars until light and fluffy. slowly incorporate the milk mixture. With a spoon, slowly mix in the flour mixture. When everything is incorporated, stir in the oats and then the chocolate chips. Place in fridge until firm and easier to scoop, about 1 hour.

4) When the dough has cooled, scoop out a 2 Tbsp ball of dough and place on a baking tray. Flatten a bit with the bottom of a greased glass. Place the balls at least 2 inches apart. Place in oven for about 15-17 minutes, or just before they start getting golden brown. Set aside to cool.

Handmade Chocolate-Cinnamon Ice Cream
1 cup heavy cream/whipping cream
1 cup milk (I used skim)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract
2 ounces semisweet chocolate, chopped
1/2 teaspoon cinnamon
4 large (80 grams) egg yolks
3/4 cup white sugar

1) In a pan, mix together the cream and milk with the cocoa powder until fully incorporated. Place on the stove top and heat until scalding (when temperature hits 180F and it begins to foam). Remove from heat and mix in the semisweet chocolate until it's completely melted.

2) In a separate bowl, use an electric mixer and whisk the egg yolks and sugar together until doubled in size and fluffy. Slowly pour the milk/cocoa mixture into the bowl while continuously mixing. After everything is incorporated, mix in the cinnamon.

3) In a double boiler, heat the custard mix until it reaches 170F and can coat the back of your spoon. Make sure you stir constantly so the sides/bottom doesn't burn.

4) Once it's reached it's final temperature, stir using an electric mixer and add the vanilla extract. Once everything is mixed well, leave out to cool.

5) When the custard has reached room temperature, place in the fridge for at least an hour. Then transfer to the freezer and let it sit for 45 minutes. Take it out, mix with an electric mixture, and then place it back in the freezer for 30 minutes. Do this every 30 minutes for two hours, or until all liquid has stiffened. Scoop into a tupperware container and freeze over night.

Oatmeal & Chocolate Ice Cream Sandwich Assembly
1) Let the cookies sit in the freezer before you assembly, at least a half hour.

2) If the ice cream is to hard out of the freezer, microwave it for thirty seconds until easily scooped with a spoon.

3) Place a good-sized scoop of ice cream onto the back of a cold cookie. Sandwich a second cookie on top, making sure that the ice cream doesn't squirt out the sides. Quickly wrap sandwich in plastic wrap and place in freezer until needed.

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my dad said these were the best oatmeal chocolate chip cookies he's ever had. i think it was the ice cream that did it.

3 comments:

ravienomnoms said...

Oh wow, this looks amazing!

Claudia said...

This look divine. I will admit to loving vanilla (what can I say, I also love vinegar) but oatmeal and chocolate is also on the top of my list. Scrumptious.

Monet said...

So you know how to pair some great flavors! I'm sure that the cinnamon made the chocolate ice cream really pop and went really well with the oatmeal cookie. This looks great.

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