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1
Combine milk, cream, cinnamon sticks, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer.
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2
Stir in the steel cut oats, quick oats and the butter; continue stirring on a low heat for 5 minutes or until it begins to thicken.
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3
Combine your yolks and the remaining sugar in a bowl and whisk until well combined.
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4
Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon.
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5
Quickly strain through a chinois so that the oatmeal does not solidify.
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6
Put into a water bath to chill.
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7
When the base is cold pour into the ice cream machine and spin.
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8
Preheat oven to 400 degrees F.
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9
Clean and cut the strawberries depending on the size of them in quarters or halves, as long as they are all the same size in the end.
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10
Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt.
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11
Rub a sheet pan or cookie sheet, with butter until nicely covered.
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12
Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot.
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13
Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter).
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14
Place the sheet pan with the strawberries back in the oven for 3 minutes.
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15
After the 3 minutes pull out of the oven let cool slightly and enjoy.
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16
Preheat oven to 350 degrees F.
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17
Cut your cold butter into small dice and set aside in the refrigerator.
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18
Combine all the ingredients, oats, sugar, flour, salt, cinnamon.
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19
Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed.
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20
Mix until all the ingredients are evenly dispersed.
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21
Add the cold butter and drop the diced butter into the mixer only a few cubes at a time.
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22
While the machine is running do not walk away from it, you do not want the mixture to over mix.
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23
You will know that the streusel is done when it has just come together and the color will change from pale light brown to medium tan.
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24
Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper.
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25
Sprinkle the streusel onto the cookie sheet.
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26
Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be.
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27
In a sundae glass of your choice first layer the bottom with roasted strawberries, then oatmeal streusel then a scoop of the oatmeal ice cream.
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28
Repeat layers and garnish with a cinnamon stick and fresh strawberries.
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29
A viewer, who may not be a professional cook, provided this recipe.
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30
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
