I voluntarily went to a summer camp that taught college level courses twice in high school (once for essay writing, once for etymologies). I used to read during recess. I was in the anime club. As I type this post, I can look up to my bookshelf and see a book on word origins tucked neatly in between a Phillip K. Dick novel and Douglas Adam's Starship Titanic. Cool is not something I've ever claimed to be.
But this weekend, I feel especially uncool. Because this weekend is San Diego Comic Con and the Food and Wine Conference. So as I sit here with my obscure Russian urban fantasy/horror novels (Sergei Lukyanenko's Watch series. Soooooooo good), almost everyone I follow on Twitter is at some kind of panel or meeting some kind of cool celebrity or Instagramming their swag.
And I'm just like, look at this great deal I got on a video game bundle during the Steam sale. No one cares, because there's Felicia Day doing a meet and greet, and there's Wil Wheaton playing Star Trek Catan with fans, and there's all the super yummy food, and there's a picture of John Barrowman hugging Misha Collins, and oh my god, I seriously just want to insert myself in the middle.
Hold up. Oh my glob, Wil Wheaton just tweeted that he FREAKING MET STEVEN MOFFAT AND TALKED SHERLOCK. Excessive fangirling commencing in 3...2...1...
...ahem, in the meantime, I wish my fellow nerds at SDCC, and my fellow #SundaySupper-ers at the Food and Wine Conference a wonderful weekend. And for all of us uncool enough to be stuck at home, drowning our sorrows in some digital retail therapy, I can provide the ultimate comfort food: Oatmeal Ice Cream.
And you guys, it's a-frickin-mazing. It tastes so homey and wholesome, everything you'd want in a breakfast. But it's creamy, sweet, and decadent, the way that ice cream should be. It's the perfect thing to eat while playing video games and bemoaning your lack of coolness.
Ingredients
1 cup water
1/3 cup raisins
2 eggs
1/2 cup plus 1 tbsp. honey, divided
1/4 cup cinnamon sugar*
2 cups heavy cream
1 cup milk
Heaping 1/4 cup apple jelly
1/3 cup uncooked rolled oats
1 tbsp. brown sugar
2-3 large oatmeal cookies, broken into chunks (optional)
Directions
In a small bowl, add the water and raisins and let soak overnight. Drain well.
In a mixing bowl, whisk the eggs until fluffy. Add the honey and cinnamon sugar and whisk until well combined. In a medium saucepan, heat the cream and the milk over medium-low heat until it just begins to simmer, stirring occasionally to prevent a skin from forming. Remove from heat. Add the milk mixture to the eggs 1 ladleful at a time, whisking constantly. When about half of the milk has been added, mix in the jelly, then finish with the remaining milk, mixing well until smooth. Return the entire mixture to the saucepan, and heat on low, stirring constantly, until it reaches 160°F on a food-grade thermometer. Do not let it boil. Cover and refrigerate until fully chilled, about 3 hours.
Heat a dry skillet over medium heat. Add the oats and toast until golden brown, stirring occasionally to cook evenly. Mix together the remaining honey and brown sugar, and add to the oats, stirring until they are completely coated. Remove from heat, and allow to cool completely.
Freeze the chilled custard in an ice cream maker according to the manufacturer's instructions. When the ice cream is a few minutes from being done, add the raisins, toasted oats, and oatmeal cookie chunks. Freeze completely in an airtight container.
*I used a palm sugar/cinnamon blend, which is a bit sweeter than cane sugar. This amount may have to be adjusted if you are using regular white sugar. Taste the custard before freezing it to be sure.
Recipe adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book
Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven
But wait, there’s more!
Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
One Pan Full English Fry-up from Food Lust People Love
Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
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