Oatmeal Ice Cream
About This Recipe
|This recipe appears in:||Oatmeal Ice Cream from D.C. Pastry Chef Tiffany MacIsaac|
- 4 1/2 cups milk
- 1 1/2 cups heavy cream
- 3 cinnamon sticks, toasted
- 1 1/3 cup sugar
- 1/2 cup + 2 tablespoons brown sugar
- 1.5 cups steel cut oats
- 15 yolks (or 300 grams if you are using pasteurized yolks)
- 1/2 cup light corn syrup (optional)
Place milk, cream, cinnamon sticks and both sugars in a pot and bring to a simmer on a low temperature.
Simultaneously, place the oats on a tray and toast at 325°F until light brown and fragrant (about 15 to 20 minutes).
Once the oats are ready, remove the liquid from the burner and allow bubbles to subside. Slowly add oats, stirring and allow to sit two hours at room temperature or overnight in a refrigerator to infuse.
After the infusion is complete (taste the base to make sure it has a toasted, nutty flavor,) return the pot to the burner on a low heat. Stirring constantly to prevent scorching, warm to just under a simmer. Strain out the oats, reserving the liquid and discard oats. Return liquid to the pot and heat to a simmer.
Place the yolks and corn syrup into a bowl. Pour half the hot liquid into the yolks, whisking. Return the yolk mixture to the pot with the remaining dairy. Cook, stirring constantly, until it reaches 175°F or has become thick enough to coat the pack of a spoon. Do not allow to simmer.
Strain the liquid into an ice bath (bowl set in a container of ice) and cool. Refrigerate at least three hours or up to four days then process according to manufacturers instructions.