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.
Grapefruit is a large orange-like fruit that belongs to the citrus family. It is also called as shaddock, as it is found as clusters on the tree, it is known as Grapefruit. The flesh of the fruit comes in white, pink or red. It tastes bitter and sour, but packed with lots of health benefits.
Health Benefits: It helps to promote digestion by increasing the flow of gastric juice, helps reduce the excessive production of cholesterol from the liver, also because of the presence of fat-burning enzyme – helps in weight-loss.
For more summer recipes, click here.
I’m in partying mood and so taking this to our own FiestaFriday #121 hosted by Angie@thenovicegarderner.
These fruits are found mostly on summers, you can prepare a squash of this Grape-Fruit and refrigerate them in sterilized bottles for months. Let me share the recipe of the Grapefruit Squash…
- Grapefruits – 2 nos
- Sugar – 6 tbsp
- Lemon juice – 2 tbsp.
Sugar syrup getting done
With lemon juice
Juice getting filtered
Grapefruit juice to the sugar syrup
Almost reaching the squash consistency
Its done to squash consistency
- Halve the grapefruit, cut the skin of the grapefruit – it look like orange.
- Take ¾ litre of water in a sauce pan, bring it to boil.
- Add in the sugar, stir well, until it dissolves, cook in medium flame for 10 mins.
- Pour in the lemon juice, cook in medium flame for another 10 mins.
- Meanwhile, take out the flesh of the grapefruit (as you take out in orange).
- Blend it with ¼ cup of water to a fine paste.
- Strain the juice well in a bowl.
- Pour in the grapefruit pulp to the boiling water and cook in medium flame for another 10 mins or until it reaches the squash consistency.
- Remove from fire, keep it aside and wait until it reaches room temperature.
- Transfer it to a sterilized bottle and refrigerate.
How to serve: You can mix Grapefruit squash with equal proportion of chilled water and serve it. Else you can substitute sparkling water (soda water) instead of water and serve chilled.
Note: You increase or decrease the quantity of sugar as per your taste buds.
Paan Gulkand is made from betel leaves, the betel leaves are pureed and mixed with milk with gulkand. You have some flavors in this drink, as betel leaves have all these flavors like sweet, bitter, astringent, lemony, minty…
Gulkand is induced for the sweetnesss. Gulkand is a cooling ingredient, which is used in some ayurvedic medicines. Gulkand is a rose preserve which is available in all super markets.
Basil seeds or sabza seeds are also induced to enhance the better texture and again this is also a cooling ingredient which is available in all the super markets. So I would say that Paan Gulkand is a perfect summer drink with natural coolants. The people those eat paan would definitely like this to the core. Give a try…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Paan Gulkand Drink
Preparation Time: 15 mins
Yields – 2 tall glasses
- Betel leaves – 3 to 4 leaves
- Milk – 2 cups
- Chilled water – 1 cup
- Basil seeds or sabza seeds – ½ tbsp.
- Nannari or rose syrup – ½ tbsp.
- Gulkand – 3 tbsp.
- Nuts (cashewnuts, unsalted pistachios and badam/almond) – 2 tbsp.
Betel leaf with water
Betel leaf blended with water
With sabza or basil seeds
With chopped nuts
Paan Gulkand Drink
- Wash the betel leaves, take out the stalk.
- Soak the basil seeds in water for 10 mins.
- Take the betel leaves along with the chilled water in a blender and Blend them well.
- Pour it to a wide mouth bowl, mix them well.
- Pour in the milk to it and mix them well for few mins.
- Add in the gulkand, along with nannari syrup and mix them well (so that gulkand gets dissolved).
- Drain the water and add in the sabza or basil seeds and mix them well.
- Chop the cashewnuts, pista/pistachios and almonds/badam into small pieces, add to the paan and mix well.
- Pour it to a tall glass and refrigerate for few mins.