Both recipes are based on ones from The Perfect Scoop, but I modified them.
I used his cheesecake recipe, but only used 1/4c sour cream and skipped the lemon. I used 2c of half and half- which was an experiment and should have used 1-1/4 or 1-1/2c. It lost a little bit too much of cream cheese flavor increasing the liquid to 2c. I added about 10 or 12 quartered Oreos the last minute of churning.
It is very good, but lighter on cream cheese taste than I wanted. (the first time I made it, I felt like I could use more liquid for higher yield. and the lemon was very strong with only 1/2t of zest) I also thought the sour cream would not go that well with Oreo, so I cut it back with good results.
The oatmeal base is his exact oatmeal raisin recipe with the oatmeal praline, but I don’t like raisins in ice cream so I skipped those. I added some butterscotch chips from Olive Nation (theirs are the best) that I needed to use up, and it turned out really well. That ice cream base recipe is absolutely delicious, and the butterscotch chips went well with it. I liked the oatmeal praline, but may mess around with that recipe next time. It is still really crisp a day later.
by FooJBunowski
Dining and Cooking