Tuesday, May 6, 2014

Maple Oatmeal Raisin Ice Cream

At Elon we have a local ice cream placed called Smitty's that makes a killer oatmeal ice cream. So of course, immediately upon tasting it for the first time I knew I had to try and make it at home. I also happen to have developed an oatmeal addiction this year and have eaten it almost every day for breakfast since August...no idea how I haven't gotten sick of it yet, but there it is. I finally got around to making this ice cream and - i'm not exaggerating - this is hands down the BEST ice cream I have made so far. It's amazing; not too sweet, perfectly creamy and just downright dope. UGH it's just...too good. like jeez louis my mouth is watering just thinking about it. AND once again, its pretty dang easy to make too and could potentially involve ingredients that you already have lying around...apart from the heavy cream - that's a zinger. 

Also this is random, but for some reason I have never been able to make 1/3 look like ¼...why is that? It has been annoying me for YEARS. If anyone knows that the deal is with that PALEASE help a sistah out...

Oatmeal Raisin Ice Cream Base 


2 cups milk 
4 tsp. cornstarch 
1 ¼ cup heavy cream
1/3 cup white sugar
¼ cup brown sugar
3 tablespoons maple syrup
¼ teaspoon cinnamon
¼ tsp. and one pinch salt 
3 tablespoons cream cheese
½ cup toasted rolled oats, lightly processed 
*sweetened raisins 

Sweetened Raisins:
½ cup raisins 
¼ cup water
2 tablespoons sugar

For the Ice Cream base: 

In one small bowl, whisk together 1/4 cup of milk and the cornstarch

Place the 3 tablespoons of cream cheese in a bowl and set aside.

Open plastic bag with edges folded over set over an ice bath

In a 4-quart saucepan, add the remaining milk, heavy cream, sugars, maple syrup and salt. Whisk together until somewhat incorporated

Over medium high heat, cook the mixture until it comes to a rolling boil. Then let boil for 4 minutes.

Pour in the cornstarch slurry and the oatmeal and mix well. Bring back to a boil and cook for 2 more minutes then remove from heat. Stir frequently so the oatmeal gets fully incorporated.

With your small measuring cup, scoop out about 1/4 cup or more of the hot mixture and pour into the cream cheese bowl. Mix very well and then pour it back into the main pot. Stir well until thick.

Pour the hot cream into the plastic bag over the ice bath. Let sit for at least 30 minutes or until completely cold. If you don't want to freeze right away, you can also put the plastic bag in your fridge for up to 3 days.

To prepare the sweetened raisins: 

Soak the water and raisins in the unheated saucepan for about 15 minutes. Add the sugar and cook over medium-low heat. Stir frequently to prevent burning, until most of the water/syrup has been absorbed - about 5-7 minutes. Remove from the heat, drain out remaining liquid and let cool. 

Freezing the ice cream:

freeze according to your ice cream makers instructions and add the raisins 2 minutes before it's finished. I had to break them apart with my hands first so they wouldn't form a big raisin clump.

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