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“Ice cream for breakfast?”
READY IN:
50mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
  2. In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
  3. Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
  4. Slowly beat the hot oatmeal into the egg mixture.
  5. Let the mixture cool slightly; stir in the cream.
  6. Cover and refrigerate until cold or overnight.
  7. Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
  8. When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
  9. *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
  10. *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
  11. *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
  12. *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
  13. *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.

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