Oatmeal ice cream sounded interesting, but not interesting enough on its own to justify an ice cream. The addition of the banana as a mix-in is a great idea, and it's basically like eating breakfast in an ice cream.
The custard was simple and didn't even risk curdling the egg yolks. You heat the milk, oats, cinnamon, and salt in a pot, and then add it to the sugar-egg yolk mixture, and then no re-heating. The tough part was remembering to macerate the bananas in sugar for two hours before eating. (Oh, and I added about double the cinnamon that they suggested, and it was delicious. I could have done with more!)
It was really, really good! The oat chunks added texture to the ice cream, and the bananas pretty much dissolved, but you could still taste them. Dave made me put the ice cream in the good chest freezer in the basement so that "nothing would happen to it," i.e. that it wouldn't melt to shit in our fridge freezer.
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