This ice cream intrigued me when I first looked through The Perfect Scoop. I’ve never had anything like it before, but the combination sounded delicious. This was a custard-based ice cream, but it included the additional steps of cooking raisins and making the oatmeal praline. The ice cream custard base had a lot of cinnamon flavor, just like an oatmeal raisin cookie. I loved the combination of the brown sugar and cinnamon and how they came together to add depth to the ice cream. The oatmeal praline was very good. It was really hard after I finished cooking it, and I wondered how it would change when added to the ice cream. Lebovitz says that after the oatmeal praline sits in the ice cream, it becomes the perfect mix-in texture, and he was right. This was like an oatmeal raisin cookie in ice cream form! It was so creamy and full of flavor. It was probably the most involved ice cream I’ve made, but it was so worth it! I ended up enjoying this unique flavor, and it is something I will make again.
Oatmeal Raisin Ice Cream
Source: The Perfect Scoop by David Lebovitz
¼ cup water
2 tablespoons sugar
½ cup raisins
2 teaspoons whiskey (I used rum)
1 cup whole milk
½ cup granulated sugar
Pinch of salt
2 cups heavy cream
1/3 cup packed light brown sugar
¼ teaspoon ground cinnamon
5 large egg yolks
½ teaspoon vanilla extract
Oatmeal Praline, recipe follows
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 has been absorbed, about 5 minutes. Remove from the heat and add the whiskey.
To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together into 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 heatproof 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.
Chill the mixture thoroughly in the refrigerator, then 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.
¾ cup rolled oats (not instant)
½ cup sugar
Pinch of coarse salt
Preheat the oven to 350 degrees.
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, heavy-bottomed 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 very gently, encouraging the heat of the liquefied 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. Sprinkle with the salt and let cool completely. Once firm, break the praline 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 mallet or rolling pin.
Filed under: ice cream/sorbet