We'll be taking our oatmeal cookies in ice cream form all summer long.
; et cetera, et cetera.) Creating these layers of flavor is especially important in ice cream, where the cold serving temperature works to dull our sense of taste.
until the liquid is warm to the touch. Then I crank the heat up to medium and begin stirring with a little more care to prevent any curdling around the surface of the pan. It'll be done when the base is steaming-hot, around 155°F or so. This figure is less about precision than about context; the base should be hot but nowhere near boiling. Spotting a few wisps of steam is a good enough indicator for me., using my spatula to press the oats until they give up all that flavorful milk.
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