Tuesday, July 5, 2011

An ice cream you might just want to eat for breakfast

Its summer and for some reason, I think it goes all the way back to when I was a kid, I just crave ice cream in the summer.  In the summer, I Am even less picky about my ice cream flavor as long as it is smooth, creamy and delicious. 

So, the back story here is that four summers ago, for my 21st birthday, my friend Meghan gave me an ice cream maker.  Well the ice cream maker never made it out of the box until this past weekend.  I know terrible friend, right.  There are so many wonderful different ice cream recipes I should have tried my hand at over the past four years, and yet this is the first time I have ever made homemade ice cream all by myself. 

So here goes nothing...it is 4th of July weekend, my mom is in town, lets make some ice cream....

....well it turned out creamy, cinnamoney if I do say so myself, and I do delicious.

Sugar and egg yolks combined.

My oatmeal ingredients hanging out while the milk comes to a boil.


Oatmeal, cinnamon and salt right after being added to the boiling milk.

Cinnamon, milky oatmeal ready to go.

Oatmeal added to the yolks and sugar.

The finished product, cinnamon oatmeal ice cream!

Cinnamon Oatmeal Ice Cream:  adapted from grandparents.com
3/4 cup sugar
3 large egg yolks
2 cups skim milk
1/2 cup oats, not instant
1/2 teaspoon salt
1 heaping teaspoon cinnamon
1 1/2 cups heavy cream

1.  In a large mixing bowl, whisk together the sugar and yolks until well combined.

2.  In a medium sauce pan, bring milk to a boil.  Add in oats, cinnamon and salt.  Let simmer for 12-15 minutes over medium-low heat, stirring constantly until the oatmeal is thick and creamy.  (Note: Do NOT scrape the bottom of the pan; the milk will most likely have created a film on the bottom of the pan.  If you do have some of this dark brown film come off of the pan just remove it from the oatmeal before adding to the yolks and sugar.  Do not worry about small pieces, they will ultimately blend in to the ice cream and no one will know they were ever there.)

3.  Whisk 1/4 cup of oatmeal in to the sugar-yolk mixture to temper the eggs.   Then, whisk in one more 1/4 cup of oatmeal to the mixture.  Slowly add the remaining oatmeal to the mixture.  Let cool for 5-10 minutes.

4.  Once mixture has cooled slightly,  whisk in the heavy cream and refrigerate until cold, 2+ hours or overnight.

5.  Stir the chilled custard and then freeze in an ice cream maker according to manufacturer's instruction.  If you have the small Cuisinart ice cream/sorbet/yogurt maker it only takes about 20-30 minutes.  For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.  Enjoy!

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