How much more milk and/or oats should be used to compensate for absorption if i opt to steep the oats with only the milk, then make the custard ba...
...se and strain that into the bowl with cream? That method cools the base faster and maintains the fresh taste of cream; however, the problem I foresee is a less concentrated oat infusion and less than 3 3/4 cups total liquid.
Recipe question for: Oatmeal Ice Cream with Toasted Walnuts
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