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:
covered percent of daily need
