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Vanilla Bean Ice Cream:

  • 8 egg yolks
  • 3/4 cup (175 mL) sugar
  • 1 1/2 cups (375 mL) whole milk
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) heavy cream
  • 1 vanilla bean, split lengthwise and scraped, seeds reserved
  • 2 tsp (10 mL) pure vanilla extract

Mom’s Oatmeal Cookies:

  • 1/2 cup (125 mL) butter, room temperature
  • 2/3 cup (150 mL) brown sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cup (375 mL) rolled oats
  • 1 cup (250 mL) chocolate chips


Vanilla Bean Ice Cream:

Mix egg yolks with 1/3 cup (74 mL) sugar until thickened; set aside.

In a saucepan over medium heat, combine remaining sugar with whole milk, salt and cream. Scrape vanilla bean seeds into cream mixture; add vanilla extract. Whisk well, then bring to a simmer, stirring with a wooden spoon.

Remove from heat and slowly add 1 cup (250 mL) cream mixture into egg mix to temper, whisking continuously. Over medium-high heat, add warmed egg mixture to remaining cream mixture; continue to cook and stir until it thickens and coats the back of the wooden spoon.

Strain mixture to ensure the final result is nice and smooth. Place custard over an ice bath, stirring occasionally until cooled. Place custard in the fridge to chill for 2 to 4 hours.

Once cold enough, place the custard in the chilled ice cream reservoir and churn to desired consistency. Pour ice cream into a 9x13 baking pan, cover with plastic wrap. Freeze for 4 hours.

Mom’s Oatmeal Cookies:

Using a stand mixer, cream butter and brown sugar. Add egg and vanilla extract; mix well. In a medium bowl, sift flour, baking soda, baking powder and salt together; mix in rolled oats. Stir dry ingredients into wet and mix. Stir in chocolate chips.

Line a cookie sheet with parchment paper and drop batter on in spoonfuls; compress slightly. Bake at 350°F (180°C) for 14 to 16 minutes, or until golden brown. Makes 12 large cookies.

To assemble: Remove ice cream from the fridge, and let soften a bit. When ready, place one scoop of ice cream onto one cookie. Top with another cookie and press together lightly. Use a spatula to smooth the edges, or leave as is for a rustic look. Wrap with parchment paper and tie with twine for a nice pre¬sentation. Store in freezer. Makes 6 servings.

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