Tuesday, December 27, 2011

Toasted Oatmeal Cinnamon Ice Cream

Ever since my mom and I found the recipe for 'No Machine' ice cream, we have been trying out all kinds of recipes. We have yet to substitute evaporated milk for the heavy cream (I will do this soon), but we have made some good concoctions!

This one uses the basic recipe,

  • 1 can sweetened condensed milk
  • 2 cups heavy cream (1/2 & 1/2 or other substitutes)
  • 1-2 cups oatmeal
  • Ground Cinnamon
  • Vanilla extract

Using the desired amount of oatmeal (more oatmeal makes it more 'chewy' and less creamy) toast the oatmeal in a lightly buttered sauté pan. Stir occasionally to avoid burning. This could also be done in the oven.

Measure out your heavy cream.

Whip the cream (I don't do this step anymore and love the results, and if using a substitute you may not be able to whip it)

Add sweetened condensed milk, the oatmeal, vanilla, and cinnamon. Mix lightly with mixer to combine the SCM and heavy cream well.

Mom used a spoon in the end to avoid over-whipping/mixing.

Now she got a new toy for christmas, this Kitchen Aid ice cream attachment. The bowl is kept in the freezer and you mix the ice cream from 15-25 minutes until it is at soft-serve stage. This cuts the normal waiting time of 6 hours to like 1 hour!  (For normal prep, place in a bowl and freeze after the previous step. It will need 4-6 hours to set properly)

I added some carmel syrup! Mmm! Next time I make this flavor I would like to play around with the amount of oatmeal. ENJOY!

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