With snow having already arrived here in St. Louis, it might be a little late for sharing this Fall-themed ice cream; in fact, it seems that we have been scooped up and dropped in the middle of Winter with the amount of snow that we've already had.
My only hope is that this early snow isn't a sign that we are about to be buried under another winter comprised of snowpocalypses; unfortunately, I do believe the Farmer's Almanac is predicting colder than normal temperatures if not massive amounts of snow. I am still acclimating to the cold temperatures, and, as with every winter, will simply feel cold constantly until Spring decides to show its face.
I do maintain that, despite the cold weather, there is no seasonality for ice cream. Though this may be Fall-themed, I do think that perhaps maple flavoring and oatmeal cookies have not quite worn out their welcome, as we have have yet to celebrate the upcoming pumpkin-turkey-mashed potatoes-and-gravy themed holiday... despite what the Christmas-themed department store might otherwise indicate.
for the maple ice cream
- 1 cup whole milk
- 2 tablespoons sugar
- 3 egg yolks
- 3/4 cup real maple syrup
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- Pinch of kosher salt
- 1 stick butter, cold and cut into pieces
- 3/4 cup all-purpose flour
- 3/8 cup packed brown sugar (6 tablespoons)
- dash of cinnamon
- pinch of kosher salt
- 3/4 cup old-fashioned oats
Prepare the ice cream
- In a medium-sized sauce pan, heat the milk and the sugar over medium until warm and steamy, but not simmering. Meanwhile, pour heavy cream into a large bowl and set a large mesh strainer on top of the bowl.
- In a medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks while whisking constantly.
- Transfer the milk-yolk mixture back to the saucepan. Stir constantly and continue to heat until the mixture thickens into a custard. The mixture should be thick enough to coat the back of the spatula (about 170 to 175 degrees F if you measure the temperature).
- Pour custard mixture through the mesh strainer into the bowl with the heavy cream. Whisk together to combine.
- Whisk in maple syrup, vanilla extract, and the pinch of salt.
- Allow the ice cream mixture to to cool to room temperature. Then, cover and keep in the fridge for at least 8 hours.
- Preheat oven to 350 degrees F.
- In a large bowl, place butter pieces, flour, packed brown sugar, cinnamon, and kosher salt.
- Blend ingredients together by using a pastry blender or two knives. Alternatively, blend ingredients together by rubbing the dry ingredients into the butter.
- When the mixture has the texture of coarse sand and has no large chunks of butter, cut or rub in the oats.
- Spread the mixture across a rimmed baking sheet that has been lined with parchment paper.
- Bake for about 15 to 20 minutes at 350 degrees F until they have started to turn golden brown.
- Remove from oven and allow to cool.
- Store overnight in an airtight container in the freezer.
- When chilled, churn the ice cream in your ice cream maker according to the manufacturer's instructions.
- As the ice cream is finishing churning, mix in the oatmeal cookie bits. Churn for an additional minute or stir in with a large spatula to disperse oatmeal cookie bits evenly throughout the ice cream.
- Freeze until set and ready to serve.