Oatmeal Ice Cream - cooking recipe

Ingredients

3/4 cup sugar
3 large egg yolks
2 cups milk
1/2 cup rolled oats (not instant)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups heavy cream

Preparation

In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
Slowly beat the hot oatmeal into the egg mixture.
Let the mixture cool slightly; stir in the cream.
Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
*Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
*Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
*Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
*Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
*Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.