Cinnamon Apple Swirl Ice Cream Sandwiches

For the Ice cream
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 vanilla bean, split lengthwise
¾ tsp. vanilla extract (I used Tahitian)
1 cup cinnamon apples (see recipe below)

Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add the remaining cream, and the vanilla extract. Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.

When ready to churn, remove the vanilla pod and freeze in your ice-cream maker according to the manufacturer’s instructions. About 20-25 mins.

About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.

For the Cinnamon Apple Swirl
1-2 tbsp unsalted butter
2 large apples, peeled, cored, and chopped into small, bit-sized pieces
2 tsp ground cinnamon

Melt the butter in a skillet over medium heat. Toss the apples with the cinnamon and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate until ready to use.

For the Oatmeal Cookies

1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup golden raisins

Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.

In the bowl of your electric mixer, beat the butter until smooth. Then add the sugars and beat until creamy and smooth (about 2 - 3 minutes). Scrape down the sides of your bowl as needed.

Add one eggs one at a time until and beat until incorporated. Add vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add this mixture to the batter and beat until incorporated. Stir in the rolled oats and raisins.

Drop by the tablespoon full onto prepared sheets. Flatten the cookies slightly until they are about 1/2 inch thick. Bake the cookies for about 14 -16 minutes.

Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.


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