Oh yeah, ice cream for breakfast! I really don’t need to say much about this ice cream other than, well, it rocks!
But, before I tell you about the ice cream itself, I need to back up a bit. And, our tale begins on a woeful note. I went to make this ice cream a few weeks back. So, I pulled out my trusty ice cream machine. My old friend. My companion. And, when I looked into the bowl (the part you put in the freezer to make the tasty goodness actually ice and creamy), there were small white crystals. Crystals that were larger than salt or sugar. Crystals that seemed to have an evil air about them. Upon further investigation, I found a small hole in the metallic lining of the bowl, and the “blue ice” liquid inside had leaked out and crystallized. There’s no way to fix that. So, my old friend, my first ice cream machine had died. (moment of silence).
But, the good news is that I got a new ice cream machine. And, I’m moving on after the loss of my first ice cream maker. I’ll need to get used to this one a little bit more, so this was the first, the inaugural batch of ice cream for the new machine.
So, back to the
breakfast ice cream Oatmeal Ice Cream…
Whole grain oatmeal ice cream. Mmm, healthy and delicious! Pretty easy to make too. The ice cream is chewy and creamy because of the oatmeal. The cinnamon adds a touch of richness. And, the crunch comes from oatmeal brittle. Overall, a really tasty treat that you don’t have to feel bad about eating. And, well, that breakfast part may have been a joke. Or, was it?
- 3/4 cup sugar
- 3 large organic egg yolks*
- 2 cups milk
- 1/2 cup old-fashioned rolled oatmeal not instant
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups heavy cream
- oatmeal crunch recipe below
- In a medium mixing bowl, beat the sugar and the egg yolks until thickened and pale yellow. Set aside.
- In a heavy saucepan over medium heat, bring the milk to a boil. Add the oatmeal, salt, and cinnamon. Reduce the heat, and return the milk to a simmer. Cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy. Slowly beat the hot oatmeal into the eggs and sugar mixture. Allow the mixture to cool slightly and stir in the cream. Cover and refrigerate until cold or overnight.
- Meanwhile, make the oatmeal crunch (recipe below).
- Stir the chilled custard, as the oats will have sunk to the bottom. Freeze in your ice cream maker according to manufacturers directions. Add oatmeal crunch or granola to the machine when ice cream is semifrozen.
- When finished, the ice cream will be soft, like the consistency of soft-serve. For firmer ice cream, transfer to a freezer safe- container and freeze at least 2 hours.
*Cook's Note: Seriously, organic eggs just taste soooo much better! They are totally worth the extra cost. And, you're doing your body and the environment a favor.
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Oatmeal Crunch Makes about 1 1/2 cups of crunch 1 cup sugar 1/2 cup old-fashioned rolled oatmeal (not instant) Heat sugar in a skillet over medium heat until melted, shaking pan occasionally. Reduce heat to low; cook until golden, stirring as necessary. Stir in oatmeal. Pour onto a baking sheet that’s been lined with a silpat or has been buttered. Allow brittle to cool in the refrigerator. Crush hardened oat crunch in a food processor or place candy in a plastic bag and crush with a mallet. Excess crunch should be stored in the ‘fridge as it will absorb moisture from the air and become a large lump if left out. Crunch can be used to sprinkle over store-bought ice cream or in granola to make it sweeter.