3.3.10

Oatmeal Ice Cream

For some embarrassing reason I was never a breakfast person until recently. Its probably due to my love for experimenting in the kitchen and my developing food palate. I never opposed fruit, cereal, or a bagel with cream cheese thats for sure. I just cant believe I could not stomach oatmeal for so long. How could this yummy, gooey goodness have been an acquired taste for me? Now I don't know what my mornings would be like if I didnt have such an array of options. Will it be oatmeal, steel cut oats, cereal, scrambled or fried eggs, or yogurt and granola? This weekend after I get my first paycheck, I'm treating myself and waking up to make whole wheat pancakes, the decision has been made.
(Check this weekend for post and pictures)
My internet bookmarks are organized into food categories and are jam packed with recipes. One of the first recipes I saved was for this oatmeal ice cream, even before I bought my ice cream maker. I knew I eventually had to make this awesome breakfast-inspired dessert. Perfection!

I adapted the recipe from pastry studio but definitely altered it because the whole heavy cream and whole milk thing doesn't work for me. I know its what makes ice cream so great and creamy but I had to experiment with somewhat of a healthier, lower fat rendition. It turned out wonderfully. I used light cream instead of heavy cream and 1% milk instead of whole milk, I also cut the brown sugar in half and used more cinnamon and oats. It was great, ask Hayley, I'm pretty sure she agrees.



2 cups 1% organic milk
1/4 cup + 1/8 cup brown sugar, divided (a little more here and there)
1/2 tsp salt
3/4 cup rolled oats
1/2 tsp cinnamon
3 egg yolks
1 1/2 light cream

Bring the milk, 1/4 cup of brown sugar and salt to a boil in a medium saucepan over medium heat. Lower the heat and add the oats and cinnamon. Simmer, stirring constantly, until the oatmeal has thickened and has a creamy consistency but the oats are still chewy.

In a separate mixing bowl, whisk egg yolks with the remaining 1/8 C brown sugar until combined. A lot of whisking involved, consider this a workout.

Add a little bit of the oatmeal into the egg mixture slowly and whisk. Continue until completely blended. Whisk in the heavy cream. Taste for additional salt. Cool. Refrigerate overnight in an airtight container.

Stir the mixture and churn in your ice cream machine. Pour into an airtight container, press a piece of plastic wrap into the surface, cover and place in your freezer to firm up.

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