I noted on Facebook yesterday that this week had become something of a de facto Cocktails and Ice Cream week here on the blog, so why not embrace it and blog one more ice cream recipe to nicely round things out? Who cares if it’s unnecessarily and offensively cold outside – ice cream always sounds good to me!
Here we have a warming, comforting cinnamon ice cream base, and our add-in is this delicious cinnamon-oat crunch thing that you bake up and then break up, then add into the ice cream once it’s churned. It’s so homey and flavorful.
I hope y’all enjoy this one! And please, stay warm!!
Source: ever so slightly adapted from The Bar Americain Cookbook by Bobby Flay
¼ cup all-purpose flour
¼ cup quick-cooking (not instant) rolled oats
¼ cup plus 2 tbs packed brown sugar
2 ¼ tsp ground cinnamon
4 tbs unsalted butter, cut into pieces, chilled
2 cups whole milk
2 cups heavy cream
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
6 large egg yolks
1 cup granulated sugar
Pinch of kosher salt
Preheat your oven to 350 F. Line a baking sheet with parchment paper or a silpat.
Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and pulse a few times to combine. Add the butter and pulse until just combined. Transfer the mixture to your prepared baking sheet and pat it into a 4-inch square. Bake until golden brown and crispy, about 15 minutes. Make sure you center this on your baking sheet. There is no leavening agent, so it spreads out, not up.
Remove from the oven and let cool completely. Then use your hands or a butter knife to break the cinnamon crunch into bite-size pieces. Set aside.
Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring just to a simmer over medium heat. Once it simmers, shut off the heat and let it steep for 30 minutes. Return to the heat and warm it just so that bubbles begin to form at the edges of the pot. Shut off the heat.
Meanwhile, in a small bowl, whisk together the yolks, granulated sugar, and salt until pale yellow. Slowly pour in about ½ cup of the warm milk mixture, whisking constantly. This will temper your eggs so they do not scramble on you. Now slowly pour the entire egg mixture into the warm milk mixture on the stovetop, again whisking continuously. Remove the cinnamon sticks and vanilla bean. Turn the heat on medium-low and stir with a rubber spatula or wooden spoon continuously for 5-8 minutes, until the mixture has thickened and the custard can coat the back of the spoon. Strain the custard through a fine-mesh sieve into a clean, medium bowl. Leave it out and let it cool to room temperature, stirring occasionally to prevent a skin from forming on the top. Alternately, you can place this bowl in an ice bath to speed the process.
Once at room temperature, place plastic wrap directly on the custard and chill in the refrigerator for about 4 hours.
Once thoroughly chilled, churn the mixture in your ice cream maker according to manufacturer’s directions, adding the reserved cinnamon crunch in the last 5 minutes of churning. Transfer to a freezer safe container and chill for about 2 hours before serving.