Your morning oats toasted and served on a cone.
- 1 tbsp. unsalted butter
- 3/4 c. old fashioned oats
- heavy pinch of salt
- dash of cinnamon
- 3/4 c. liquid (1 part milk/3 parts water)
- 2 1/2 c. whole milk
- 2 c. heavy cream
- 1/2 c. pure cane sugar
- 1/2 c. brown sugar, lightly packed
- 1 tsp. flaky kosher salt
- 3 egg yolks
- Make the 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 the ice cream. Into a medium-sized saucepan, add 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 the cream has come to a low simmer, measure out about 1 cup and whisk vigorously into the eggs to temper so as not to curdle the eggs. Pour mixture into the saucepan, again whisking constantly to temper. Cook until the mixture just begins to thicken and can lightly coat the back of a spoon.
- 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 the mixture through a fine-mesh sieve, discarding oats. For a stronger oat flavor, pour the 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 the fridge until ready to make. Make ice cream according to machine instructions. Ice cream is best after an overnight freeze post churning.
Here’s the Ice Cream Maker I use.