Friday, October 16, 2009
Oatmeal Ice Cream
This is probably one of the easiest and best ice creams you’ll ever make. Returning to one of my favorite ingredients, this is chock full of the simple and beautiful flavor of oatmeal and it is fantastic. It starts with a creamy milk and oatmeal brown sugar cinnamon base with a healthy pinch of salt into which eggs yolks are stirred and cream is added. The brown sugar builds a lovely caramel flavor, there’s just enough salt to perk it up, the cinnamon doesn’t overwhelm and the oatmeal lends a wonderful chewiness that is just perfect. A little splash of rum expands the earthiness but the final product does not taste of alcohol. If you can imagine all these warm and fabulous flavors harmonizing together in splendid bliss, I think you know what I’m talking about. Well, that is if you love oatmeal as much as I do.
I think this ice cream tastes really fabulous on its own. I know it’s going to be hard to resist the temptation to add various things to it. I’ve dressed it here with a very light drizzle of Saba, which is delicious and takes the simple homey quality of this ice cream into the realm of total elegance. But honestly, this ice cream is really great all by itself. Once this comes out of your freezer, you’ll be so busy tasting it that it will be gone by the time you think you might want to garnish it. Full speed ahead!
- Be sure you use old fashioned rolled oats, not the instant variety.
- Be generous with the salt as this is what gives it its full flavor and balance.
- Chill this ice cream base overnight to give all the flavors a good chance at a happy marriage and ensure a very cold start when you go to churn it.
- Saba is a kind of super delicious slow cooked balsamic that is sweet and smooth, a bit lower in acid with a faint taste of raisin. It has a slightly thicker viscosity than vinegar but is not quite a heavy syrup. It's fabulous on ice cream (vanilla, chocolate, caramel, toasted walnut, etc, etc!). If you’d like to try Saba, I highly recommend the brand I received as a gift from a great pastry chef. It’s Guerzoni SABA BiodynamicTraditional Grape Syrup and it’s from Modena.
Oatmeal Ice Cream
Makes about 1 quart
2 C whole milk
1/2 C + 1/4 C brown sugar, divided
generous 1/2 t salt
1/2 C + 2 T old-fashioned rolled oats
1/4 t ground cinnamon
3 egg yolks
1 1/2 C heavy cream
2 t rum
Bring the milk, 1/2 cup of brown sugar and salt to a boil in a heavy medium saucepan over medium heat. Lower the heat and add the oats and cinnamon. Simmer for about 6-8 minutes, 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 1/4 C brown sugar until thoroughly combined.
Add just a bit of the hot oatmeal into the egg mixture and whisk. Continue adding slowly and whisking until completely blended. Whisk in the heavy cream and rum. 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.
Oatmeal Ice Cream! I hope you enjoy this as much as I do.