I use to prepare oats frequently at home for breakfast, but recently I have never tried anything new or not even a usual brekkie with oats. And so got to find it in a large quantity in stock at home, due to some health issues I want to make my move towards oats. But apart from everything thought of making something innovative, there strike my ice-cream mania. Moreover this ice cream is completely different from other ice-cream, as I have added eggs. May be we can call it a non-veg or egg dish, but I am sure, not a vegetarian ice-cream.
Oats Ice Cream is very easy, simple, healthy, heavenly dessert. Let me share the recipe…
Taking this to Fiesta Friday #123 hosted by Angie@thenovicegarderner.
Oats Ice Cream
- Oats – ¾ cup
- Brown Sugar – 1/3 cup + 4tbsp
- Full fat milk – 1 cup
- Heavy cream – 2 cups
- Egg Yolks – 3 nos
- Cinnamon powder – ¼ tsp
- Granulated sugar – ½ cup
- Vanilla extract – 1 tsp
- Salt a pinch
Oats getting dry roasted with Brown sugar
Getting caramalised (smoked)
Fresh cream beaten with brown sugar
Fresh cream mixture
Beaten egg yolks
Warm milk with egg mixture
Milk getting mixed with egg
Egg mixture getting thicken (Custard)
About to chill in refrigerator
After chilling (looks like custard)
Getting blended with some more oats crumbles
About to refrigerate
Oats Ice Cream
- For Oats Crumble – Dry roast oats in non-stick pan until it starts turning golden brown. Add in 3 tbsp of brown sugar and stir it well. Let the sugar get caramalised and get burnt. Remove it from fire, when it starts burning. Leave it aside and wait until it comes to room temperature. Take out the oats crumble in a blender and blend it well to a coarse powder. Keep it aside.
- Warm the milk in a heavy bottomed kadai, add in the sugar, and stir well until the sugar dissolves.
- Take heavy cream, brown sugar and cinnamon powder in a bowl, whisk them all together. Keep it aside.
- In a separate bowl, whisk all the egg yolks together, pour in the warm milk to the egg mixture, mix it well. Transfer this mixture to a sauce pan, keep on stirring until it thickens and the raw smell of egg goes off.
- Remove it from fire, pour in the vanilla essence and whisk gently, be sure no lumps should be formed. Keep it aside and wait until it reaches the room temperature.
- Pour the egg mixture to the milk mixture, mix it well. Add in ¾ the portion of the oats crumble and mix them well.
- Transfer it an air-tight container and chill it in refrigerator for almost 6 hrs or overnight.
- Remove the container and pour the mixture to the blender and blend it in minimum speed, sprinkle ½ the portion of the leftover oats crumble, transfer it to an air-tight container and freeze it for 6 hrs or until it freezes.
Served chilled with Oats crumble on the top.
Do check out my mint ice cream recipe and raw mango green chilli ice cream. For my other summer recipes, click here.
Want to beat the heat with Ice Cream, but don’t want to go outside the home, here is my No Cook, No Egg, No essence, No food color, Naturally flavored, very easy and simple Ice Cream with fresh home grown Mint Leaves (motivated by NUTTY SQUIRREL) – MINT ICECREAM.
I would say this Mint Ice cream, a perfect coolant to beat the heat. Also being a mint maniac, I liked this to the core. When it comes to Mint Ice cream, I would say the perfect amount of mint should be induced
Benefits of Home-made Ice cream: You can enhance the sweetness as per your taste buds, you can add the perfect the amount of ingredients to enrich your flavor.
Do check out my other summer recipes in this link: https://madraasi.com/recipes/beverages/
Mint Ice Cream
- Mint leaves – 15 sprigs
- Fresh Cream – ¾ cup
- Full fat Milk – 1 cup
- Sugar – ¾ cup
Milk and Fresh cream together in abowl
With powdered sugar
Grounded mint leaves
Stirring all together
About to set
Scrapped and to the blender
Grounded and getting to the container
Getting set in the container
Mint Ice Cream
Mint Ice Cream
- Boil the milk and wait until it comes to room temperature.
- Grind the sugar to a fine powder and keep it aside or you can go for powder sugar.
- Separate the mint leaves from the stalk, rinse in running water and keep it aside.
- Take the mint leaves and blend them well by sprinkling a tsp of water to a coarse paste.
- In a wide mouth bowl, pour in the fresh cream, milk and add in the sugar, whip them just for few mins until fluffy.
- Pour in the mint paste to the bowl and whip them well for 3 to 4 mins.
- Pour it to an air-tight bowl and freeze it for almost 8 hrs.
- Remove it from the freezer (it looks like ice crystals), scrap it.
- Blend all the scrapped ice (ice crystals) together along with 2 to 3 sprigs of mint leaves (if needed to enhance your taste buds).
- Blend them nicely as it should be thick and creamy.
- Again pour it in an air-tight container and freeze for 10 hours.
- Remove the container from freezer, once the ice cream comes to perfect texture.
Scoop and serve chilled.
Note: You can also have ice-creams with soft and spongy cakes, I like to have vanilla ice-cream with sponge cake. I would prefer to have this mint ice-cream with coffee cake. You can adjust the sugar level (a tsp) as per your taste buds, I have induced medium level of sugar.