Toasted Oatmeal And Brown Sugar Milkshake - cooking recipe

Ingredients

1 tablespoon unsalted butter
1/4 cup rolled oats, preferably thick-cut
1 1/2 cups whole milk, cold
2/3 cup water
1 pinch salt
3 tablespoons light brown sugar
1 pinch ground cloves
8 medium scoop French vanilla ice cream, softened until just melty at the edges

Preparation

FOR THE OATS:
Melt the butter in a small nonstick saucepan over medium heat until it stops foaming.
Add the oats and cook, stirring constantly, until medium golden brown and fragrant, about 6 minutes.
Standing back because the mixture will spit and sputter, add 2/3 cup milk, the water, and salt and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until the oats are very soft and almost all of the liquid has been absorbed, about 18 minutes.
Off the heat, cool the mixture to room temperature, about 20 minutes.
FOR THE SHAKE:
Place 1/2 cup (5 ounces) of the cooked oats, the remaining 1/2 cup (4 ounces) milk, the brown sugar, and cloves in a blender and blend until the oats are completely broken down and incorporated into the milk, about 11/2 minutes.
Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
Continue pulsing, stopping and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
Pour into a chilled glass or glasses, and serve at once.