Oatmeal Chocolate Chip Ice Cream
- 2 cup raw whole milk
- 1/3 – 1/2 cup coconut sugar or rapadura
- 1/2 tsp sea salt, generous
- 3/4 cup Soaked & Ready Oats (or you can use regular rolled oats)
- 1/3 tsp ground cinnamon
Pour milk, sugar and sea salt into a medium saucepan and set over LOW heat. Stir till sugar dissolves and when the mixture becomes very warm to touch add the oats and cinnamon. Simmer for about 8-10 minutes (don’t let it boil!), stirring constantly, until the oats has thicken with a creamy texture but still chewy.
To test for creaminess… Stir the mixture, pull out the spoon and the mixture should coat the spoon while slowly dripping off. Set aside.
- 3 egg yolks
- 1/4 cup coconut sugar or rapadura
- 1 1/2 cup cream or whole milk
- 3/4 cup dark chocolate chips (optional)
In a large mixing bowl, whisk egg yolks with the sugar until throughly combined.
Add a little bit of oatmeal mixture into the egg mixture and whisk. Slowly continue to add more while whisking until completely blended. Whisk in the cream or milk. Taste for additional salt. Let it cool completely and refrigerate overnight in an airtight container.
Stir the mixture and churn in your ice cream machine. When ice cream is almost done add in chocolate chips. Scoop into an airtight container, cover and place in your freezer to firm up.
This post is part of Real Food Wednesday @ Kelly The Kitchen Kop