So by many many recommendations, I finally bought The Perfect Scoop by David Lebovitz. And man, I wish I had bought it sooner. I was literally drooling just reading through it. Soo many of the ice creams that I want to try! This one really stood out to me for some reason, so I decided to make oatmeal raisin for my maiden voyage.
If you like the cookie, you will love the ice cream. Raisins soaked in syrup and then splashed with a bit of whiskey, crunchy oatmeal praline, and brown sugar. Seriously good stuff. The recipe is a bit involved as far as ice creams go, but nothing too difficult or time consuming. Just be careful when spreading the praline out to dry that you don't try and use your hand - not smart and now I have a second degree burn on my thumb and forefinger. Don't be like me. There's not much more I can say other than try this soon! And be on the lookout; I'm also going to post another recipe of a great idea to use up ice cream (if you don't just eat it all in one sitting)!
Oatmeal-Raisin Ice Cream
from The Perfect Scoop, by David Lebovitz
For the Oatmeal Praline
- 3/4 cup rolled oats (not instant)
- 1/2 cup sugar
- Pinch of coarse salt
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.
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 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 baking sheet. Sprinkle with salt and allow to cool completely. Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a plastic bag and smacking them with a mallet or rolling pin.
- 1/4 cup water
- 2 Tablespoons sugar
- 1/2 cup raisins
- 2 teaspoons whiskey
- 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
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-low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes. Pour the custard through the strainer and mix in the the vanilla. Stir to combine, and stir over an ice bath until cool.
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.