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.
Makes about 1 quart *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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