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1
For the oats:
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2
Melt the butter in a small nonstick saucepan over medium heat until it stops foaming.
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3
Add the oats and cook, stirring constantly, until medium golden brown and fragrant, about 6 minutes.
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4
Standing back because the mixture will spit and sputter, add 23 cup milk, the water, and salt and bring to a boil.
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5
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.
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6
Off the heat, cool the mixture to room temperature, about 20 minutes.
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7
For the shake:
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8
Place 2/3 cups (5 ounces/142 grams) of the cooked oats, the remaining 1/2 cups (4 ounces/125 milliliters) milk, the brown sugar, and cloves in a blender and blend until the oats are completely broken down and incorporated into the milk, about 1 minutes.
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9
Add the ice cream and pulse several times to begin breaking it up.
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10
With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
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11
Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
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12
Pour into a chilled glass or glasses, and serve at once.
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13
To make this shake with Scotch and honey, substitute 2 tablespoons (about 1 ounce/30 milliliters) Scotch whiskey for 2 tablespoons of the 1/2 cup milk in the shake, reduce the brown sugar to 2 tablespoons (about 1 ounce/36 grams), and add 2 tablespoons of honey (about 1 1/2 ounces/43 grams) to the blender along with the ice cream.
