Styer’s Garden Cafe and Oatmeal Ice Cream – perhaps the perfect comfort food.

I love ice cream and have been known to have ice cream for breakfast but I just discovered the joys of breakfast for ice cream. This past weekend I had brunch at Styer’s Garden Café located in Terrain at Styers, Anthropologie’s garden center featuring beautiful products for the garden, home and even some body products (lotions, soaps etc). First of all, I have to tell you the Cafe is beautiful. What a wonderful place to eat. The food was tasty and locally grown and harvested. I had a refreshing Blueberry Basil Spritzer, a Mushroom and Goat Cheese Tart and creamy local 6 cheese Macaroni and Cheese all served in a horticultural setting. We were seated and offered home baked bread and seasonal butter. While I was taking in the beautiful setting I happened to glance up at the board on the wall listing the desserts of the day. That’s where I spotted it – Oatmeal Ice Cream. It sounded so good that I had to go home and try to make some. I was too full from lunch to indulge in any at the Café. I even passed on the yummy pastries we walked past on the way out.

Oatmeal Ice Cream. So yummy. Like eating a frozen, comforting, sweet and creamy bowl of oatmeal.

Recipe: Oatmeal Ice Cream

Ingredients

  • 3/4 cup Whole Rolled Oats
  • 4 Egg Yolks
  • 2 cups Heavy Cream
  • 1/2 cup Granulated Sugar
  • 1/3 cup Light Brown Sugar
  • 1/4 tsp Cinnamon
  • 1 cup Whole Milk
  • Pinch of Salt

Instructions

  1. In a dry pan, toast the oats until they are slightly brown and give off a slightly nutty aroma.
  2. Beat the egg yolks in a medium bowl.
  3. Beat the granulated sugar with 1 cup of the cream in a medium saucepan over medium heat until it is warm and bubbles just start to form around the edges. Pour the milk mixture into egg yolks, whisk and pour back into the saucepan stirring constantly until the custard coats the back of the spoon.
  4. Whisk the remaining cup of cream, cinnamon and brown sugar in a medium bowl and then set a strainer over the top.
  5. Pour custard into the cream/brown sugar mixture and whisk together. Chill in an ice bath.
  6. Heat the milk until it just comes to a boil.
  7. Add in the toasted oats and a pinch of salt. Reduce the heat to low and simmer for 10 minutes until the oatmeal is thick and creamy.
  8. Whisk oatmeal mixture into the cream/egg yolk mixture. Place the bowl back into the ice bath to chill.
  9. Process in an ice cream maker according to manufacturers instructions.

Meal type: dessert

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