This brown sugar ice cream is infused with a cinnamon stick, toasted oats, and a vanilla bean, then studded with crispy oat clusters, crunchy pecans, and chewy dried fruit. Tart cherries work especially well, but dried fruits such as cranberries and black mission figs work well too, so feel free to use whatever you like best.
When the dairy is bubbling-hot, I shut off the heat, cover, and steep the mixture for about four hours. Sure, you can scrape by with less time, but it's a waste of whole spices to rush the process. A longer timeline helps pull out a deeper, more complex range of flavors and aromas than you can achieve with ground spices and vanilla extract alone—ingredients that will also be added later on.
Generally speaking, using the same ingredient in different formats can help to broaden the spectrum of flavor in desserts. Creating these layers of flavor is especially important in ice cream, where the cold serving temperature works to dull our sense of taste. After steeping that first layer of flavors, I make the custard base by combining egg yolks and brown sugar with ground cinnamon and salt, then whisking in the infused oat milk . at all; you can simply whisk in the liquid all at once to combine, since there's no risk of the egg scrambling. Next, I return the base to the saucier and warm it over medium-low heat, stirring with a flexible spatula until the liquid is warm to the touch. Then I crank the heat up to medium and begin stirring with a little more care to prevent any curdling around the surface of the pan. It'll be done when the base is steaming-hot, around 155°F or so. This figure is less about precision than about context; the base should be hot but nowhere near boiling. Spotting a few wisps of steam is a good enough indicator for me. From there, I pour the hot custard through a nonreactive fine-mesh sieve, using my spatula to press the oats until they give up all that flavorful milk. Finally, I stir in a bit of vanilla extract and return the cinnamon stick and vanilla pod to the base. This allows them to continue infusing as the mixture cools, building in more flavor over time. I often use an ice bath to speed the cooling process when making ice cream, but thanks to that secondary infusion, this recipe benefits from a slower pace. For that reason, I recommend cooling it overnight in the fridge, although it will technically be ready to churn as soon as it cools to 39°F . I swear, though, giving it the extra time is worth the wait.The real act of patience, however, is to refrain from devouring the toasted oats, still warm from poaching in cinnamon- and vanilla-scented milk and lightly sweetened with a hint of brown sugar. Cross my heart, it's the most extraordinary bowl of oatmeal in the world, but it also has the potential to become the ice cream's key feature: baked oatmeal clusters., soaking old-fashioned rolled oats in dairy helps each flake swell in the oven, so it turns porous and crisp as steam escapes. Meanwhile, the added lactose and dairy fat soaked up from the ice cream base help the oats develop a rich and nutty flavor as they brown, lending a sense of butteriness to the cookie ice cream. Once frozen, the small flakes get a little crunchy, while the bigger pieces retain a hint of chewiness, creating the same range of textures found from edge to center in an oatmeal cookie.Once the ice cream base is cold, it's time to remove the cinnamon stick and vanilla and start churning! My favorite small-batch machine is the Cuisinart Ice-21, a freestanding machine that's cheaper and more effective than any stand mixer attachment. Plus, when not in use for ice cream, it's the best ice bucket for rapidly chilling a bottle of wine. Let the ice cream churn until it's fluffy and thick, a step that ensures it'll be light and easy to scoop even straight from the freezer . Before taking it off the machine, add the prepared oatmeal clusters, along with toasted pecans and dried fruit to taste.
Cinnamon Stick Cookie Granola Ice Cream Oat Oat Milk Oatmeal Oatmeal Cookie Rolled Oat Vanilla Bean
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