Oatmeal Honey Vanilla Bean Ice Cream

It's been more than a week since I've made ice cream and my poor ice cream maker is starting to feel neglected. It's been spoiled from overuse, since for awhile there I was making (and finishing) quarts of ice cream everyday. Well, my freezer is officially empty of the good stuff so it's officially time to make more.

Plus I got some vanilla beans calling my name.

 

{OATMEAL HONEY VANILLA BEAN ICE CREAM with black raspberries}

Adapted from Jeni's Splendid Ice Cream Brambleberry Crisp

Ingredients

2 cups whole milk

1 TB plus 1 tsp cornstarch

1-1/2 ounces cream cheese, softened

1/8 tsp fine sea salt

1-1/4 cups heavy cream

1/3 cup white sugar

1/3 cup brown sugar
1 TB honey

2 TB light corn syrup

1 vanilla bean, split and scraped out, seeds and bean reserved.

Directions

Mix abut 2 TB of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a bowl until smooth.

Cooke the milk, cream, sugar, corn syrup, honey and vanilla seeds and been in a 4-quart saucepan, bring to rolling boil over medium-high heat, and boil (she says 4 minutes, I do 3). Remove from heat and gradually whisk in the cornstarch mixture. Bring it all back to a boil and cook, stirring, about 1 minute. Remove from heat.

Whisk the hot milk mixture into the cream cheese. Chill. Then remove the vanilla bean. Then freeze in the ice cream cooler.
Meanwhile, make the...

{STREUSEL}

Ingredients

Makes about 3 cups

2 sticks unsalted butter, cut into 1/2 inch cubes and chilled

1-1/2 cups flour

1/8 tsp cinnamon

3/4 cup packed brown sugar

1/2 tsp salt

1-1/2 cup old fashioned oats

Directions

Preheat the oven to 350 degrees. Put all ingredients except the oats in a bowl and blend. Work quickly so the butter doesn't melt. Add oats and mix well. Spread out on an ungreased backing sheet. Break up any large clumps.

Bake for 20-25 minutes, until toasted and browned, stirring occasionally. Let cool completely, then cool until ready to use.

Layer the honey vanilla bean ice cream with generous portions of streusel and raspberries (or any fruit) to make this an oatmeal crisp ice cream. Store in an airtight container and cover with wax or parchment paper to avoid freezer burn.

This ice cream is amazing! Since making this ice cream, I've been walking around hugging this most splendid cookbook. More ice cream to come soon, surely.