Food Blog:
Cook In.
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Miss Tenacity.
New Mexico.
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Saturday, May 6
Frozen Oatmeal
The Range Cafe has a 'signature' breakfast which consists of a nice hot bowl of oatmeal, garnished with berries and walnuts, then topped with a scoop of cinnamon ice cream.
I've taken that idea and recreated it as a REAL ice cream, with inspiration from cheesehead Haverchuk and his "Ice Cream Project" series. The result is a rich and chunky combination, heavy on the cinnamon and evoking one of B&J's more creative flavors.
Being that this is ME, after all, I have made the recipe lighter in calories. For this I used the masterful Shirley Corriher and her book Cookwise, and her suggestion to use fat free sour cream to give better stability to lowfat ice creams. See the nutrition stats at the end of this post for the not-so-gory details.
OATMEAL RAISIN ICE CREAM
(makes a scant one pint - you determine the servings)
28g rolled oats (slow cooking!)
200g whole milk (slightly more than 3/4 cup)
pinch of salt
1 tsp ground cinnamon
113g (1/2 cup) fat free sour cream
20g raisins, coarsely chopped
7g (1/4 cup) Splenda granular
1 tsp vanilla extract
First, nuke the oats, milk, and salt intermittently until cooked. It will still be a bit soupy. Add the cinnamon and raisins, and stir in the sour cream until well combined. Finally, mix in the Splenda along with a splash of vanilla extract.
Chill overnight to let the whole thing rest. Next day, churn in your ice cream machine or freeze in a metal bowl, taking it out to beat it every 10 minutes for at least an hour. When soft-serve consistency, transfer to a container and let it harden in the freezer for a few hours before eating.
Enjoy!
Nutrition, per batch:
Calories 402, carbs 70g (sugar 23g), protein 15g, fat 8g
42% calcium, 20% magnesium, 33% selenium, 22% B12, 24% thiamin, 35% riboflavin
Time posted: 14:23 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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