Oatmeal Ice Cream

Last year I got whiff of Ice Cream for Breakfast Day. About a month after the fact. I was kicking myself for missing an official opportunity to eat the dreamy, creamy treat to kick start my day (not that I need an official day to do that). So this year I have been vigilant and have noted the date months in advance: Saturday, February 1.

As a dietitian with a bent halo, I am pleased to say that ice cream makes a fine breakfast and hits all the food groups: milk (milk, cream), meat alternatives (eggs), fruits and veggies (fruit) and grains (what grains?). OK, ice cream doesn’t cover the grain group. Not until now.

Oatmeal Ice CreamSo to meet Canada’s Food Guide while honouring Ice Cream for Breakfast Day, here’s a breakfast inspired ice cream. Eat it with fresh or roasted fruit, waffles or pancakes. Imagine it all melty on top of a steaming bowl of apple studded steel-cut oats! Or you can eat it for dinner with a side of fruit. It’s a balanced meal after all.

Oatmeal Ice Cream

1/2 cup old fashioned oats
2 cups whipping cream
1 1/2 cups milk
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 eggs
1/2 teaspoon salt
1 tablespoon whiskey

In a dry skillet, toast oats over medium heat until they are a few shades darker and they start to smell nutty. (I like to toast extra oats to top the ice cream just before serving)
Combine whipping cream, milk, brown and granulated sugars and cinnamon in a medium saucepan. Bring to a simmer. Add toasted oats and simmer for 5 minutes. The oats should be tender but should still hold their shape.
Meanwhile, lightly whisk eggs and salt in a heatproof bowl.
Gradually whisk cream mixture into eggs. Return the mixture to the pan. Stir and heat gently until custard is thickened and coats the back of a spoon.
Chill until very cold, at least 4 hours.
Stir in the whiskey and churn in ice cream maker. Transfer to an airtight container and freeze until firm.

Makes 1 1/2 litres of homey ice cream goodness

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