If your looking for my Giveaway Post.....Go HERE
But if your hungry for some scrumptious Ice Cream sandwiches, your in the right place :)
I pulled my Perfect Scoop book off the shelf yesterday. And after skimming through all the beautiful choices. I decided on Fluer de Lait (flower of milk) which is amazing on it's own but had to pair it with some great old fashioned oatmeal cookies.....So last night while waiting patiently for Scott to call and say "pick me up" I whipped up the fluer de lait and set it in the fridge to cool. Today I baked the cookies and turned my chilled sauce into an ice cream. Then mooshed the two together for what is sure to be a super yummy dessert later tonight. :).....
I was able to track down a recipe for Fluer de Lait online and am excited to share it with you, This stuff is amazingly soft and silky kind of somewhere in between ice cream and frozen yogurt. And it's rich enough that a little goes a long way.
Fleur de Lait:
2 cups (500 ml) whole milk
¾ cup (150 gr) sugar
pinch of salt
3 tbsp (25 gr) cornstarch
1 cup (250 ml) heavy cream
Warm the milk with the sugar and salt in a medium saucepan. Whisk together the cornstarch and cold heavy cream until dissolved, and stir it into the milk. Heat the mixture, stirring constantly, until it begins to boil and bubble up. Reduce the heat and simmer for 2 minutes, continuing to stir. Remove from heat and scrape it into a bowl. Chill thoroughly in the refrigerator, stirring the mixture occasionally as it cools.
Once well-chilled, whisk to remove any lumps, freeze the ice cream custard in your ice cream maker according to manufacturer's instructions. And then do what you want swirl in some fruit, smoosh it between cookies whatever it's soooo good it doesn't matter :)
After reading the post I see this is David's recipe from The Perfect Scoop. So along with her I give him total credit as well. Seriously get this book, It's amazing!
And this is the oatmeal cookie recipe I used, wanted something soft and not too thick to make the best possible sandwich...:)
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.