Cracklin’ Oat Bran Ice Cream
Posted November 19, 2009on:
I actually got the idea for this ice cream from a little frozen yogurt shop called Cafe Podima which was down the street from a college I used to attend. Cafe Podima has a wide and wonderful menu of sandwiches to choose from, but what they’re really known for is their frozen yogurt. The frozen yogurt itself, while very good, is nothing to write home about. What makes Cafe Podima great is the incredibly long list of mix ins you can choose from to customize your frozen treat. You can pick as many mix ins as you’d like, and the options range from carrot cake to oreo brownies to chocolate covered espresso beans. My personal favorite however, was always Cracklin Oat Bran cereal. Crunchy, and oaty and nutty, it’s a cereal that’s not healthy enough for me to want to eat everyday for breakfast, but perfect as part of cool, creamy frozen treat. For this recipe, I took it up a notch and swapped out the frozen yogurt for sweet cream ice cream.
Once again, I schlepped my butt over to Whole Foods to pick up some unhomogenized, once pasteurized cream (I used Skytop Farms). Even though the Whole Foods is out of my way, it’s completely worth it to me to search out this type of dairy product. Unhomogenized, once pasteurized cream and milk tastes richer for the same amount of calories, has deep layers of flavor, and is the most lovely shade of warm butter yellow. In contrast, the ultra pasteurized stuff literally pales in comparison. Its thin consistency and starkly white color underscore the enormous disparity in flavor . Anytime you make a philadelphia style (the term for an uncooked ice cream base) do try to search out the very best cream you can get your hands on. It will deliver you homemade ice cream that’s so good, it’s life changing.
I decided to chop up the cereal pieces for a more even distribution throughout the base. When it comes to mix-ins, the general rule is that if the pieces are small, add them right into the base at about 3 minutes before your ice cream is done churning. Mix-ins larger than a half inch should be mixed in by hand after the ice cream is finished churning. To make sure that my ice cream doesn’t start to melt while adding mix-ins, I put my ice cream storage container, which is made of glass, along with a metal spoon in the freezer while the ice cream is churning. By doing this you can create your very own “cold stone” at home, minimizing your risk of ice cream meltage.
This ice cream turned out to be a simple pleasure. It couldn’t have been easier to make, and the taste was super creamy and sweet. The Cracklin’ Oat Bran gave the ice cream a nutty crunch and did remind me of college days at Cafe Podima. The only difference was that the sweet cream base was an enormous upgrade in flavor. If you love cereal and milk, this recipe is definitely for you. Trust me, you won’t be disappointed!
Cracklin’ Oat Bran Ice Cream
2/3 cup sugar
1 cups whole milk
2 cups heavy cream, preferably unhomogenized
1 cup Cracklin’ Oat Bran cereal, chopped in half
1.) Whisk eggs together in a large bowl for a few minutes. Then, gradually add the sugar to the eggs, all the while whisking. Add the milk and cream and whisk until well mixed. Pour into ice cream machine and churn according to manufacturer’s instructions. Three minutes before the ice cream is finished churning, add in the cereal and enjoy!
Make it a Sundae!- I think that any sauce on this delicately flavored ice cream would take away from the sweet simplicity of that cereal- and- milk flavor. However, I think that a dollop of freshly whipped cream would enhance the rich cream flavor and a sprinkling of toasted slivered almonds would bring out the nuttiness of the cereal.