Oatmeal Ice Cream

Oatmeal flavored ice cream: Your new fall favorite!

One of my personal food philosophies is more or less if you're going to eat something not for your health, it had better be the best version you're going to get of it or the version you absolutely want. Ice cream is like that for me. So is bread (my Grandma says the best way to evaluate a restaurant is based on their bread and coffee). Luckily, Chris has mastered making ice cream at home to the exact kind I like. In the past we've tried lots of flavors. Corn ice cream (awesome), rhubarb rose ice cream, coffee... Chris has made a lot of ice cream for me. Today's ice cream which is oatmeal flavored is a top three for me. It's incredibly comforting. It's oatmeal without the texture and damn it's delicious. 

I highly recommend pairing this oatmeal ice cream with your fall baked goods. Here it's shown with a persimmon tart (recipe coming soon) but it would also be amazing with apple pie, pecan pie...you should make it for Thanksgiving for sure. It's worth it. 

Oatmeal Ice Cream

• 1 1/2 cups + 2 Tablespoons whole milk
• 3/4 cup sugar
• Pinch of table salt (1/8th tsp plus a touch more)
• 1 1/2 cups heavy cream
• 2 1/4 cup dried steel cut oats
• 3 cinnamon sticks
• 5 large egg yolks

To make ice cream base heat whole milk, sugar, 1/2 cup cream and salt in a medium pan over medium heat until the sugar has dissolved and the milk is steaming. Add all oats and cinnamon sticks. Remove from heat and leave oats to sit for 1-2 hours. Take a few bites of the oats because they're amazing. Then strain the oats and cinnamon sticks discard.

In a separate bowl in an ice bath, add heavy cream to a large bowl and set aside for later. 

Reheat oat infused mixture on the stove until steaming. In a third container, whisk egg yolks together and slowly add the heated mix from the stove to temper the eggs. If you add this to the eggs too quickly, they will not be smooth. Add the egg yolk and milk mixture back into the saucepan on medium heat until the mixture can coat the back of a spoon (stir often). The exact temperature is 158-176 F. 

If you feel the eggs may have curdled a bit, pour the milk and egg custard mix through a fine mesh sieve. Add into the remaining heavy cream bowl and whisk. Place the mixture into the fridge and wait to chill completely before attempting to make ice cream. Use your machine's instructions to churn.