Everything you love about oatmeal cookies, in a scoop!
; et cetera, et cetera.) Creating these layers of flavor is especially important in ice cream, where the cold serving temperature works to dull our sense of taste.
Next, I return the base to the saucier and warm it over medium-low heat, stirring with a flexible spatula until the liquid is warm to the touch. Then I crank the heat up to medium and begin stirring with a little more care to prevent any curdling around the surface of the pan. It'll be done when the base is steaming-hot, around 155°F or so. This figure is less about precision than about context; the base should be hot but nowhere near boiling.
The real act of patience, however, is to refrain from devouring the toasted oats, still warm from poaching in cinnamon- and vanilla-scented milk and lightly sweetened with a hint of brown sugar. Cross my heart, it's the most extraordinary bowl of oatmeal in the world, but it also has the potential to become the ice cream's key feature: baked oatmeal clusters., soaking old-fashioned rolled oats in dairy helps each flake swell in the oven, so it turns porous and crisp as steam escapes.
If you prefer smoother ice cream styles, you can reserve these mix-ins to use as a topping instead. But, for a true oatmeal cookie experience, I want those chewy, crunchy, nutty elements mixed into every bite.
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