Oatmeal Ice Cream with Toasted Walnuts Recipe
Oatmeal Ice Cream with Toasted Walnuts is a luxurious treat that marries creamy, velvety textures with the rustic charm of toasted oats and walnuts. Each spoonful delivers a delicate balance of sweet, nutty flavors and a delightful crunch, making it a perfect dessert for both everyday indulgence and special celebrations.
Ingredients Breakdown
The combination of rolled oats and walnuts forms the heart of this recipe, bringing an earthy richness to the ice cream. Toasting the oats enhances their natural nuttiness, infusing the cream with a warm, comforting aroma. Walnuts, toasted until golden, add a delightful crunch that complements the smoothness of the ice cream.
The custard base, made with egg yolks, milk, and heavy cream, is what gives this dessert its luxurious, silky texture. The yolks thicken the base into a luscious custard, while the cream adds depth and richness. Together, they create a foundation that allows the flavors of the oats and walnuts to shine.
A whole vanilla bean pod provides a deep, aromatic flavor far superior to vanilla extract. The pod imparts subtle, floral notes that elevate the overall complexity of the dessert.
Granulated sugar and kosher salt work in tandem to balance sweetness and enhance the natural flavors of the ingredients. A pinch of salt brings out the subtle nuances of the oats, cream, and walnuts, preventing the dessert from tasting overly sweet.
Step-by-Step Preparation
Toasting the oats and walnuts is the first step in unlocking their full potential. Spread the oats evenly on a baking sheet and toast them until they are golden and aromatic. Stir occasionally to prevent uneven browning, as burnt oats can leave a bitter aftertaste. Similarly, toast the walnuts until they develop a fragrant nuttiness, stirring midway for even toasting. Once cool, chop the walnuts into bite-sized pieces.
Infusing the milk mixture with toasted oats is where the magic happens. Warm the milk, cream, and a pinch of salt in a pot with the vanilla bean pod. Stir in the toasted oats, allowing them to steep for 15–20 minutes. This process extracts the oats’ flavor into the cream, creating a rich, oatmeal-infused base. Strain the mixture through a cheesecloth, pressing the oats to extract every drop of flavorful liquid.
Tempering the eggs is crucial for creating a smooth custard. Whisk the egg yolks and sugar until slightly pale, then gradually add the hot milk mixture while whisking continuously. This prevents the eggs from curdling, ensuring a silky-smooth base.
Once tempered, return the mixture to the pot and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Strain the custard once more to remove any small particles, then chill thoroughly to allow the flavors to meld before churning.
Churning the ice cream base in an ice cream maker transforms the chilled custard into a creamy dessert. As the ice cream thickens, fold in the toasted walnuts for a delightful texture. Transfer the ice cream to storage containers, pressing parchment paper onto the surface to prevent ice crystals from forming, and freeze for at least four hours to set.
Recipe Tips
Toast oats and walnuts in separate batches to prevent uneven browning or burning.
For a more robust oatmeal flavor, steep the oats in the milk mixture for a longer time.
Use a fine cheesecloth for straining the custard to achieve a perfectly smooth texture.
Ensure the custard is fully chilled before churning to create a creamy, smooth consistency.
What to Serve With This Recipe
Drizzle warm caramel or maple syrup over the ice cream for an indulgent touch.
Pair with warm fruit cobblers or baked crisps to contrast the creamy coldness with comforting warmth.
Serve alongside a shot of freshly brewed espresso or a cup of bold black tea to complement the dessert’s rich flavors.
Troubleshooting Common Issues
Why is my ice cream grainy?
Ensure the custard is thoroughly strained and the mixture is well-chilled before churning.
What if my custard splits during tempering?
Slowly whisk the hot milk into the yolks to prevent curdling, and strain the mixture if necessary.
How to fix over-toasted oats or walnuts:
Reduce their intensity by balancing the flavors with additional cream or sugar.
Frequently Asked Questions
Can I substitute rolled oats with quick oats or steel-cut oats?
Rolled oats work best for their balanced texture and flavor, but quick oats can be used in a pinch. Steel-cut oats are not recommended due to their density.
What’s the best way to store homemade ice cream to prevent freezer burn?
Store in airtight containers with a layer of parchment or plastic wrap pressed onto the surface.
How long will the ice cream stay fresh in the freezer?
It is best enjoyed within two weeks for optimal flavor and texture.
Can I make this recipe dairy-free or vegan?
Substitute the milk and cream with plant-based alternatives like almond or oat milk, and use a vegan egg substitute for the custard.
Oatmeal Ice Cream with Toasted Walnuts is a delightful fusion of creamy textures and nutty flavors, making it a unique and sophisticated dessert. Whether served alone or with complementary accompaniments, it’s a treat that will impress at any gathering or provide a special moment of indulgence at home.
Ingredients
1/2 cup walnuts
1/2 cup rolled oats
3/4 cup granulated sugar
4 large egg yolks
3 1/4 cups homogenized milk
1 cup heavy cream
1 vanilla bean pod, without seeds
A good pinch of kosher salt
Instructions
Preheat your oven to 350°F. Spread the oats evenly across a parchment-lined baking sheet and toast them until they are golden brown and aromatic. Depending on your oven, this can take 5 to 10 minutes. Stir occasionally to ensure even toasting and prevent burning, as burnt oats can impart a bitter taste to the final ice cream.
Using the same baking tray, toast the walnuts for 5 to 7 minutes, stirring them a few times to avoid scorching. Let the walnuts cool before roughly chopping and setting them aside for later.
Prepare the vanilla bean pod by removing the seeds. Reserve the seeds for a separate use, such as making vanilla sugar for future recipes. Save the pod for steeping with the milk and cream.
In a medium-sized pot, combine the homogenized milk, heavy cream, vanilla bean pod, and a pinch of kosher salt. Heat the mixture over medium-high heat until warm, then stir in the toasted oats. Allow the oats to steep in the warm milk mixture for 15 to 20 minutes, stirring occasionally. Taste the mixture to ensure the oats have infused their flavor into the cream.
Strain the mixture using a fine-mesh sieve lined with cheesecloth or a thin towel, squeezing the oats firmly to extract as much liquid as possible. Be cautious, as the oats may still be hot; allow them to cool slightly if necessary.
Measure the strained milk mixture to ensure you have 3 3/4 cups of liquid. If the oats have absorbed more than expected, top up the mixture with additional milk or cream. Return the liquid to the stovetop and gently reheat it.
In a separate bowl, whisk the egg yolks and granulated sugar until smooth and slightly pale. Slowly temper the egg mixture by gradually adding 1 cup of the hot milk, whisking constantly to prevent curdling. Repeat with another cup of the hot milk. Return the tempered mixture to the pot with the remaining milk and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Strain the custard through a fine sieve into a container suitable for chilling. Cover with a lid or plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 3 hours or until completely cold.
Once the base is thoroughly chilled, pour it into your ice cream maker and churn until thick and creamy. As you transfer the ice cream into storage containers, fold in the toasted walnuts, ensuring they are evenly distributed. Cover the surface of the ice cream with a sheet of parchment paper, seal the container, and freeze for at least 4 hours before serving.
Oatmeal Ice Cream with Toasted Walnuts Recipe
Ingredients
- 1/2 cup walnuts
- 1/2 cup rolled oats
- 3/4 cup granulated sugar
- 4 large egg yolks
- 3 1/4 cups homogenized milk
- 1 cup heavy cream
- 1 vanilla bean pod without seeds
- A good pinch of kosher salt
Instructions
- Preheat your oven to 350°F. Spread the oats evenly across a parchment-lined baking sheet and toast them until they are golden brown and aromatic. Depending on your oven, this can take 5 to 10 minutes. Stir occasionally to ensure even toasting and prevent burning, as burnt oats can impart a bitter taste to the final ice cream.
- Using the same baking tray, toast the walnuts for 5 to 7 minutes, stirring them a few times to avoid scorching. Let the walnuts cool before roughly chopping and setting them aside for later.
- Prepare the vanilla bean pod by removing the seeds. Reserve the seeds for a separate use, such as making vanilla sugar for future recipes. Save the pod for steeping with the milk and cream.
- In a medium-sized pot, combine the homogenized milk, heavy cream, vanilla bean pod, and a pinch of kosher salt. Heat the mixture over medium-high heat until warm, then stir in the toasted oats. Allow the oats to steep in the warm milk mixture for 15 to 20 minutes, stirring occasionally. Taste the mixture to ensure the oats have infused their flavor into the cream.
- Strain the mixture using a fine-mesh sieve lined with cheesecloth or a thin towel, squeezing the oats firmly to extract as much liquid as possible. Be cautious, as the oats may still be hot; allow them to cool slightly if necessary.
- Measure the strained milk mixture to ensure you have 3 3/4 cups of liquid. If the oats have absorbed more than expected, top up the mixture with additional milk or cream. Return the liquid to the stovetop and gently reheat it.
- In a separate bowl, whisk the egg yolks and granulated sugar until smooth and slightly pale. Slowly temper the egg mixture by gradually adding 1 cup of the hot milk, whisking constantly to prevent curdling. Repeat with another cup of the hot milk. Return the tempered mixture to the pot with the remaining milk and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain the custard through a fine sieve into a container suitable for chilling. Cover with a lid or plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 3 hours or until completely cold.
- Once the base is thoroughly chilled, pour it into your ice cream maker and churn until thick and creamy. As you transfer the ice cream into storage containers, fold in the toasted walnuts, ensuring they are evenly distributed. Cover the surface of the ice cream with a sheet of parchment paper, seal the container, and freeze for at least 4 hours before serving.