Cinnamon Crunch Ice Cream

• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking rolled oats
• 1/4 cup plus 2 tablespoons packed light brown sugar
• 2 1/4 teaspoons ground cinnamon
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, chilled
• 2 cups whole milk
• 2 cups heavy cream
• 2 cinnamon sticks
• 1 vanilla bean, split and seeds scraped
• 8 large egg yolks
• 1 cup granulated sugar

1. Preheat the oven to 350F.
2. Line a baking sheet with parchment paper.
3. Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and process a few times to combine.
4. Add the butter and pulse until combined.
5. Pat the mixture evenly into a 4-inch square on the baking sheet.
6. Bake until golden brown and crispy, about 15 minutes.
7. Remove and let cool.
8. Chop the cinnamon crunch into small pieces and set aside.
9. Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat.
10. Remove and let steep for 30 minutes.
11. Return to the heat and bring to a simmer.
12. Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
13. Whisk together the yolks and granulated sugar until pale yellow.
14. Slowly whisk in the warm milk mixture.
15. Remove the cinnamon sticks and vanilla bean, return the mixture to the pan, and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon, 3 to 4 minutes.
16. Strain the custard into the bowl set in the ice bath and stir until chilled.
17. Pour the custard into an ice cream maker and freeze according to the manufacturers directions.
18. Fold the cinnamon crunch into the soft ice cream, cover, and freeze until hardened, at least 2 hours.

allpurpose, quickcooking, brown sugar, ground cinnamon, unsalted butter, milk, heavy cream, cinnamon sticks, vanilla bean, egg yolks, sugar

Taken from www.epicurious.com/recipes/food/views/cinnamon-crunch-ice-cream-382854 (may not work)