Serves 3
45 min
Toasted Oatmeal Ice Cream
Recipe GLPR639b3bb081fe08
A creamy, luxurious ice cream infused with the warm, nutty flavor of toasted old-fashioned oats. This custard-based dessert combines a silky egg custard with steeped oatmeal for a rich, comforting frozen treat with subtle hints of cinnamon and salt.
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Ingredients
1/2 cup old-fashioned rolled oats
1 tablespoon unsalted butter
1 heavy pinch kosher salt (for oatmeal)
1/4 teaspoon ground cinnamon
3/4 cup liquid (1 part whole milk to 3 parts water)
2 cups half-and-half
1 cup heavy cream
1 1/2 cups whole milk
3 large egg yolks
1/2 cup brown sugar, lightly packed
1/2 cup granulated cane sugar
1 teaspoon flaky kosher salt (for custard)
Directions
Prepare the toasted oats: Melt the butter in a medium skillet over medium heat. Add the old-fashioned oats and toast, stirring frequently, until fragrant and golden, approximately 4 minutes.
Remove the toasted oats from the skillet and set aside on a plate.
In the same skillet, sprinkle the pinch of kosher salt and cinnamon. Add the 3/4 cup milk-water liquid and increase heat to medium-high. Bring the liquid to a simmer.
Return the toasted oats to the skillet and stir to combine. Cover the skillet and remove it from heat. Let the oatmeal sit undisturbed for at least 8 minutes to allow the oats to absorb the liquid and develop flavor.
While the oatmeal rests, prepare the custard base: In a medium saucepan, combine the half-and-half, whole milk, heavy cream, brown sugar, granulated sugar, and the 1 teaspoon flaky kosher salt. Whisk until the sugars begin to dissolve.
Place the saucepan over medium heat and slowly heat until the mixture reaches a simmer, stirring occasionally to ensure the sugar is fully dissolved.
While the cream mixture heats, place the 3 egg yolks in a medium bowl and whisk vigorously until pale, foamy, and slightly thick, about 2 minutes.
Once the cream mixture is simmering, carefully ladle about 1/2 cup into the egg yolks while whisking constantly to temper them. This prevents the eggs from curdling.
Slowly pour the egg mixture back into the saucepan, whisking continuously to ensure even cooking and prevent curdling.
Continue cooking over medium heat, stirring frequently with a heat-resistant spatula, until the custard thickens enough to coat the back of a spoon (it should reach 160°F on an instant-read thermometer for food safety). Do not allow it to boil.
Remove the custard from heat. Add the entire contents of the skillet (oats and cooking liquid) to the warm custard and stir gently to combine.
Allow the mixture to steep for at least 30 minutes, or up to 1 hour, to infuse the custard with oat flavor. For a stronger oat taste and smoother texture, carefully transfer the mixture to a blender and blend on high speed for about 30 seconds.
Pour the mixture through a fine-mesh strainer into a clean bowl, pressing gently on the oats to extract all the flavorful liquid. Discard the oat solids.
Refrigerate the ice cream base until thoroughly chilled, at least 2 hours or preferably overnight.
Churn the chilled base in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, about 4 hours, before serving.
