Oatmeal Ice Cream with Toasted Walnuts

By • April 4, 2013 • 27 Comments



Author Notes: Oatmeal isn't just for breakfast anymore -- though I'm not ashamed to admit I've had ice cream for breakfast before.darksideofthespoon

Food52 Review: 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.
A&M

Serves 1, on a bad day

  • 3/4 cups granulated sugar
  • 4 large egg yolks
  • 3 1/4 cups homogenized milk
  • 1 cup heavy cream
  • 1/2 cup rolled oats
  • 1 vanilla bean pod, without seeds
  • Good pinch of kosher salt
  • 1/2 cup walnuts
  1. Preheat oven to 350F. Evenly scatter oats on a baking pan lined with parchment and bake until golden brown and fragrant -- anywhere from 5 to 10 minutes, depending on the oven. Stir them around once in a while to prevent any burning. Any burnt oats will make your ice cream taste bitter.
  2. Using the same tray you used for your oats, toast your walnuts for 5-7 minutes, stirring once or twice to prevent burning. Cool, chop roughly, and set aside.
  3. Seed the vanilla bean. Save the pod for your milk and cream. Save the seeds for a project on another day. (I like to make vanilla sugar with my seeds. With your hands, rub the seeds into a huge amount of granulated sugar and keep on hand for baking. Perfect for vanilla crème brûlée, anglaise or plain vanilla ice cream!)
  4. Combine the vanilla bean pod, a generous pinch of salt, homogenized milk, and heavy cream in a medium pot over medium-high heat. Once the mixture is hot, add your freshly toasted oats to the milk and let them steep 15-20 minutes over medium heat. Taste the milk to ensure the oats have steeped good flavor into your ice cream base.
  5. Over a bowl, strain the milk and oat mixture with a strainer lined with cheesecloth (or a thin towel) and squeeze (channel your inner hulk) the milk and cream from the oats. You may want to wait for the oats in the cheesecloth to cool before wringing it out. ;)
  6. Re-measure the milk mixture to ensure you will have 3 3/4 cups of milk as the oats will soak up liquid. You're looking for 3 3/4 cups of total liquid -- the recipe is overcompensating for what the oats will absorb. Top as needed with milk or cream. Put the milk mixture back on the burner to reheat.
  7. Whisk the egg yolks and sugar together. Once the milk is hot, add about 1 cup of the steeped milk to the yolk and sugar mixture, while whisking vigorously. Repeat this step with 1 more cup of steeped milk. Return custard to the remaining milk in the stock pot and heat through just to eliminate any grit from the sugar, then cook until the mixture coats the back of a spoon.
  8. Strain the ice cream through a strainer into a container that fits in your fridge. Cover with lid or plastic wrap and chill for 3 hours, or until thoroughly cool.
  9. Pour base into ice cream maker and spin until gorgeous and thick. Pour into storage canisters, folding in toasted walnuts as you go. Line the top of the canister with parchment paper and freeze through for at least 4 hours.

Comments (27) Questions (0)

Default-small
Default-small
Chrysanthemum

10 months ago Karin Ward

Thank you for the suggestion about making vanilla sugar and saving the vanilla seeds for another day.

Default-small

about 1 year ago Count Mockula

I just made it. It reminds me strongly of rice pudding, which I love. It's one of my comfort foods, and now this is, too!

Img_0472

about 1 year ago darksideofthespoon

That's awesome! I have a soft spot for rice pudding too. Really glad you liked it!

Stringio

about 1 year ago John Lambing

I made this over the weekend. I subbed in a 1/4 cup of dark brown sugar.
This tastes like an oatmeal cookie dunked in milk. Pretty amazing.

Img_0472

about 1 year ago darksideofthespoon

Oh that sounds amazing! Brown sugar seems to always make everything better. I'm so glad you enjoyed it!!

Photo_(14)

over 1 year ago foxeslovelemons

OMG, "Serves 1 on a bad day" just made me laugh right out loud :) Congrats, this looks wonderful! I need to break out my ice cream maker soon...

Img_0472

about 1 year ago darksideofthespoon

When it comes to foods like ice cream, I think it's hard to specify a portion amount. ;) I'm glad I made you laugh, and I hope you dust off your maker and give this a go!

Img_0472

over 1 year ago darksideofthespoon

Thank you so much to everyone for not only your kind words, but those of you that tested it... and of course to Food52 for the gorgeous photos! I've been feeling so overjoyed all day long, so again, thank you!

Dsc00859_2

over 1 year ago creamtea

Congratulations!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations! I was going to make this last week, but ran out of time, and now I'm really kicking myself.

Img_0836-001_(1)

over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

congratulations!

Dsc_0048b

over 1 year ago healthierkitchen

what a creative idea! congrats.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations on being a finalist! This sounds simply wonderful. Breakfast for dessert. Love it!

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Loved this when I first saw it. I'm glad to see it as a finalist. I would save those tasty soaked oats after straining, to use on top a Pullman loaf of oatmeal or whole grain bread, or perhaps sprinkled on muffins! ;o)

Img_1958

over 1 year ago gingerroot

Congrats! This sounds delicious!

Moi_1

over 1 year ago QueenSashy

Great dish! Congrats and good luck!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

My morning bowl of oatmeal just got a lot more appealing! Congrats!

Spiceroute

over 1 year ago Madhuja

Congratulations! This looks amazing!

Img_7818

over 1 year ago EmilyC

Congrats! This looks SO yummy -- can't wait to try it. Your directions are really nicely done, too.

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations, this ice cream is wonderful, the oats and walnuts all rolled into an ice cream is brilliant.

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I love the sound of this! What type of oats did you use?

Img_0472

over 1 year ago darksideofthespoon

When I make it, I use rolled oats. I guess I never thought about trying any other kind, silly enough! I'll edit that in ;)

Sophia

over 1 year ago Sophia R

This sounds aboslutely wonderful - I love oats and walnuts! Once I finish the current batch of ice-cream in my freezer I might have to give this a whirl!

Img_0472

over 1 year ago darksideofthespoon

Thank you so much! :) Let me know how it turns out if you give it a go.

Dsc00859_2

over 1 year ago creamtea

I love your "serving size" description. And I, too, have had ice cream for brekkie: one of my most memorable experiences from childhood was breakfast at Howard Johnson's after my father drove us all night from Chicago to NY. I took one look at the menu and asked for ice cream. My parents looked at each other questioningly, smiled, and after a few seconds and said, "well... why not?" Good times...

Img_0472

over 1 year ago darksideofthespoon

Thanks! Sweet story... You only live once, right?!