WHO: Darksideofthespoon is an ex-pastry chef who loves to cook for her family.
WHAT: An ice cream unlike any other you have stashed in your freezer.
HOW: Toast your oats, make a custard, churn, and chill.
WHY WE LOVE IT: We're longtime fans of breakfast for dinner, but breakfast for dessert? This ice cream is pleasantly milky, reminiscent of the best porridge you've ever had, sweetened up in just the right ways. We may have to start considering ice cream with our coffee.
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This is everything you'll need to start eating dessert for breakfast.
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X marks the spot.
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To this, add your cream and milk.
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Then the most important part: the oats!
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After the oats have steeped, strain the mixture through cheesecloth.
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Helping it along with a wooden spoon is encouraged.
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You might want to wait until the mixture has cooled before you do this!
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Measure what you get: you'll need 3 3/4 cups of liquid, total. (Top off with milk if it isn't cutting it.)
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Back into the pot it goes.
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Now, whisk so fast everything becomes a blur.
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The eggs and sugar should look like this when you're through.
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Temper with warm cream, one ladle at a time.
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This is key: cook the mixture until it coats the back of a spoon.
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Strain once more, and chill! You're almost there, we promise.
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Pour the cooled base into your ice cream machine, and watch the churning magic happen before your eyes.
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When it's thick, stir in your chopped and toasted nuts.
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Looks luscious, right? Now all you have to do is wait 4 hours. (This will be difficult. We apologize.)