Monday, August 9, 2010

Oatmeal-Raisin Ice Cream

I didn't think I would ever make an ice cream that I would like better than the Aztec "Hot" Chocolate Ice Cream, but this Oatmeal-Raisin Ice Cream from David Lebovitz's The Perfect Scoop is a close call.  I made this ice cream a couple month ago, and I still can't stop thinking about it.  If you like oatmeal raisin cookies, you will love this ice cream.  There are about three steps to the ice cream, making the custard, making the oatmeal praline, and the plumping the raisins.  It is definitely worth the steps, because is seriously delicious.

Here is the recipe for Oatmeal-Raisin Ice Cream from David Lebovitz's The Perfect Scoop, makes about 1 quart:
Ice Cream:
-1 cup whole milk
-1/2 cup granulated sugar
-Pinch of salt
-2 cups heavy cream
-1/3 cup packed light brown sugar
-1/4 teaspoon ground cinnamon
-5 large egg yolks
-1/2 teaspoon vanilla extract
Oatmeal Praline (makes 1 cup):
-3/4 cup rolled oats (not instant)
-1/2 cup sugar
-Pinch of coarse salt

-1/4 cup water
-2 tablespoons sugar
-1/2 cup raisins
-2 teaspoons whiskey

Begin by making the ice cream mixture first so it has time to chill while you make the oatmeal praline and you plump the raisins.

To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan.  Whisk the cream, brown sugar, and the cinnamon together in a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  
Pour the custard through the strainer and stir it into the cream.  Mix in the vanilla and stir until cool over an ice bath.  Let the mixture chill thoroughly in the refrigerator.
Meanwhile, make the oatmeal praline.  

Preheat oven to 350 degrees F.
Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted.  Remove from the oven.
Spread the sugar in a medium skillet and cook over medium heat, watching it carefully.  When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it gently, encouraging the heat of the liquified sugar around the edges to moisten and melt the sugar crystals in the center.
Tilt the pan and stir gently until all the sugar is melted  and the caramel begins to smoke.  Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly).  Return the foil to the baking sheet.
Stir the oats gently but quickly, coating them with the caramel.  Scrape the oats onto the foil-lined baking sheet and spread them as well as possible (you have to be quick).  Sprinkle with the salt and let cool completely.  Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a rolling pin or mallet.
To prepare the raisins, heat the water and sugar in a small saucepan.  Add the raisins and cook over low heat, stirring frequently, until all but about 2 tablespoons of the syrup have been absorbed, about 5 minutes.  Remove from the heat and add the whiskey.
Once the ice cream mixture has been chilled, freeze it in your ice cream maker according to the manufacturer's instructions.  During the last few minutes of churning, add the raisins and Oatmeal Praline.
This ice cream is great in a sugar cone.  Enjoy!

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