Ice Cream Adventures: More Than 100 Deliciously Different Recipes by Stef Ferrari
Author:Stef Ferrari
Language: eng
Format: epub
Tags: Food*Cooking*Dish*Course*Dessert*Ice Cream, Cookbook
Publisher: Rodale
Published: 2016-03-28T16:00:00+00:00
Doughnut Ya Love Coffee Ice Cream, Strawberry Pop-Tart Ice Cream, Salty Buttered Honey Ice Cream with Quick Pickled Berries, Roasted Cherry Chocolate Snap Ice Cream; Saturday morning cartoons and stretchy shorts
OATMEAL CINNAMON ICE CREAM
MAKES ABOUT 1 QUART
There’s nothing terribly groundbreaking here: two flavors that love each other boundlessly, in breakfast and in health, in cookies and in rolls, for richer or for porridge.
And the by-product makes one killer bowl for breakfast. Or sunrise dessert.
Blank Ice Cream Base
1 cup oats
1 tablespoon ground cinnamon
1Prepare the blank base according to instructions.
2In a small skillet over medium heat, combine the oats and cinnamon. Toast, stirring regularly, for 10 minutes, or until browned and aromatic.
3To infuse, add the toasted cinnamon and oats to the base as they come off the stove and allow to steep for about 30 minutes. Using a mesh strainer set over a bowl, strain the solids, pressing through to ensure that you get as much of the flavored cream as possible. A bit of oatmeal pulp may come through, but that’s okay—it’s delicious! Reserve the oatmeal solids for the oatmeal recipe!
4You will lose some mix to absorption, so the yield on this ice cream will be slightly less than usual.
5Store the mix in your refrigerator overnight. When you’re ready to make the ice cream, again blend it with an immersion blender until smooth and creamy.
6Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Store in an airtight container and freeze overnight.
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