1 cup whole milk
3/4 cup sugar
Pinch of salt
3 3 inch cinnamon sticks, broken up(should be 10 sticks)
2 cups heavy cream
5 large egg yolks
Warm the milk, sugar, cinnamon, salt and 1 cup of the heavy cream. Once warm, cover and let steep for 1 hr at room temperature.
Rewarm the cinnamon mixture. Remove cinnamon slivers with a mesh strainer and discard. Pour the remaining cup of heavy cream into a medium sized bowl.
In a separate bowl, whisk the egg yolks together. Use some warm milk to temper the eggs then proceed in making a custard. Once it coats the back of a spoon, pout into the remaining cup of cream using a strainer to catch any bits of scrambled egg. Stir over an ice bath until cool.
Freeze and mix in oatmeal cookie chunks.
**I think this is a bit too sweet and will make sweet cream ice cream for the cookie bits next time.