Toasted Oatmeal Ice Cream

Need a gluten free main course? Toasted Oatmeal Ice Cream could be an awesome recipe to try. This recipe serves 3 and costs $6.79 per serving. One serving contains 1215 calories, 21g of protein, and 71g of fat. 818 people were glad they tried this recipe. It will be a hit at your Summer event. Head to the store and pick up salt, ice cream, old fashioned oats, and a few other things to make it today. It is brought to you by The Faux Martha. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is good. Toasted Oatmeal Topping for Ice Cream, Ice Cream Sundays: Toasted Coconut Ice Cream, and Toasted Coconut Ice Cream are very similar to this recipe.

Servings: 3

 

Ingredients:

1/2 c. brown sugar, lightly packed

1/2 c. pure cane sugar

dash of cinnamon

3 egg yolks

2 c. half and half

1 c. heavy cream

Ice Cream

1 tsp. flaky kosher salt

3/4 c. liquid (1 part milk/3 parts water)

Oatmeal

3/4 c. old fashioned oats

heavy pinch of salt

1 tbsp. unsalted butter

1 1/2 c. whole milk

Equipment:

frying pan

sauce pan

whisk

bowl

blender

sieve

Cooking instruction summary:

Make oatmeal. In a skillet, melt butter. Pour in oats and toast until fragrant, about 4 minutes. Remove oats from pan. Into the skillet, sprinkle salt and cinnamon. Add liquid and turn heat to medium-high. Bring to a simmer. Add oats back in. Cover, remove from heat, swirling once to make sure oats are covered in liquid. Allow to sit, untouched, for at least 8 minutes. Meanwhile, make ice cream. Into a medium-sized saucepan, add half and half, milk, heavy cream, sugars, and salt. Whisk to combine. Heat on medium heat to a simmer. Meanwhile, crack egg yolks into a bowl and whisk until pale and foamy. Once cream has come to a simmer, pour about 1/2 cup into the eggs to temper, whisking constantly so not to curdle the eggs. Pour mixture into the saucepan, again whisking constantly to temper. Cook until mixture begins to thicken. Remove from heat. Add oats into the cream mixture and steep for at least 30 minutes or up to an hour. For a less oaty flavor, pour mixture through a fine mesh sieve, discarding oats. For a stronger oat flavor, pour mixture into a blender and blend on high for about 30 seconds. Pour through a fine mesh sieve, gently pressing the pulp. Discard oat remains or make pancakes with them?Chill ice cream in fridge until ready to make. Make ice cream according to machine instructions.

 

Step by step:


1. Make oatmeal. In a skillet, melt butter.

2. Pour in oats and toast until fragrant, about 4 minutes.

3. Remove oats from pan. Into the skillet, sprinkle salt and cinnamon.

4. Add liquid and turn heat to medium-high. Bring to a simmer.

5. Add oats back in. Cover, remove from heat, swirling once to make sure oats are covered in liquid. Allow to sit, untouched, for at least 8 minutes. Meanwhile, make ice cream. Into a medium-sized saucepan, add half and half, milk, heavy cream, sugars, and salt.

6. Whisk to combine.

7. Heat on medium heat to a simmer. Meanwhile, crack egg yolks into a bowl and whisk until pale and foamy. Once cream has come to a simmer, pour about 1/2 cup into the eggs to temper, whisking constantly so not to curdle the eggs.

8. Pour mixture into the saucepan, again whisking constantly to temper. Cook until mixture begins to thicken.

9. Remove from heat.

10. Add oats into the cream mixture and steep for at least 30 minutes or up to an hour. For a less oaty flavor, pour mixture through a fine mesh sieve, discarding oats. For a stronger oat flavor, pour mixture into a blender and blend on high for about 30 seconds.

11. Pour through a fine mesh sieve, gently pressing the pulp. Discard oat remains or make pancakes with them?Chill ice cream in fridge until ready to make. Make ice cream according to machine instructions.


Nutrition Information:

Quickview
1215k Calories
21g Protein
70g Total Fat
128g Carbs
12% Health Score
Limit These
Calories
1215k
61%

Fat
70g
109%

  Saturated Fat
41g
258%

Carbohydrates
128g
43%

  Sugar
89g
100%

Cholesterol
415mg
138%

Sodium
1146mg
50%

Get Enough Of These
Protein
21g
42%

Manganese
1mg
76%

Phosphorus
620mg
62%

Calcium
523mg
52%

Vitamin A
2591IU
52%

Vitamin B2
0.85mg
50%

Selenium
31µg
46%

Vitamin B12
1µg
31%

Zinc
4mg
28%

Vitamin B5
2mg
27%

Magnesium
107mg
27%

Vitamin B1
0.37mg
25%

Vitamin D
3µg
24%

Potassium
788mg
23%

Fiber
4g
19%

Iron
2mg
16%

Vitamin E
2mg
16%

Folate
57µg
14%

Copper
0.27mg
13%

Vitamin B6
0.26mg
13%

Vitamin K
6µg
6%

Vitamin B3
0.88mg
4%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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