Oatmeal Raisin Cookie Gelato Recipe

Preparation

1. 1

   Make the Gelato Base

   In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the mixture is warm but not boiling.

2. 2

   Whisk in Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the yolks to temper them, then whisk the yolk mixture back into the saucepan. Stir constantly until the mixture thickens and coats the back of a spoon.

3. 3

   Cool the Mixture

   Remove from heat and transfer the mixture to a bowl. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

4. 4

   Prepare the Cookie Mix-ins

   In a skillet over medium heat, melt the butter. Add oats, raisins, cinnamon, and brown sugar. Cook until the oats are lightly toasted and the mixture is fragrant. Remove from heat and let cool.

5. 5

   Churn the Gelato

   Once the gelato base is chilled, churn it in an ice cream maker according to the manufacturer's instructions. During the last 5 minutes of churning, add the oatmeal raisin cookie mixture.

6. 6

   Freeze and Serve

   Transfer the gelato to a container and freeze until firm, about 2 hours. Serve in bowls or cones.