3/07/2014

Oatmeal Praline Ice Cream

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You know that ol' saying-- "If you can't beat 'em, join 'em"? Well after the snow storm that blew through this past Tuesday, that's how I'm feeling about this winter and the two feet of snow that is still on the ground!  UNCLE!!  So, it's time to break out the ice cream maker and dream of warm summer air (let's just bypass spring), sandals, and sitting in the back yard eating ice cream.  I can almost taste it.  But for now, I'll just enjoy this frozen treat.

A few weeks back, I shared a recipe for oatmeal cookies.  If you are a fan of that flavor, you will most certainly enjoy this.  It is a light cinnamon flavored ice cream with an oatmeal praline mixed throughout.  The oatmeal praline might cause some dental damage if you eat it by itself, but once it is churned into the ice cream, it softens to a chewy texture just like an oatmeal cookie.  My children said this is like eating oatmeal cookies and milk.  My husband said it tastes like breakfast (he loves his sweetened oats and his favorite is here).  I say it just tastes purtty darn good.
Printable Recipe

Oatmeal Praline Ice Cream
makes about 1 quart

For the Oatmeal Praline
3/4 cup old-fashioned rolled oats (not quick cooking)
1/2 cup granulated sugar
Pinch of kosher salt

For the Ice Cream
1 cup whole milk
1/2 cup granulated sugar
Pinch of kosher salt
2 cups heavy cream
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
5 extra large egg yolks
1/2 teaspoon pure vanilla extract
2 teaspoons whiskey

For the Oatmeal Praline
Preheat the oven to 350ยบ F.  Line a rimmed baking sheet with foil and evenly spread the oats on the sheet.  Bake, stirring once or twice, until oats are fragrant and nicely toasted, about 10 minutes.

Place 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, tilt and gently swirl the pan to encourage the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.  Once the mixture is deep golden and just begins to smoke, remove it from the heat and immediately add the oats to the sugar (lift the foil to guide them in; set the foil aside).  Stir the oats gently, but quickly, coating them with the caramel.  Scrape the oats onto the foil and spread them as well as possible.  Sprinkle with the salt and let cool completely.  Once firm, place the praline into a heavy-duty plastic bag and break it into small pieces with a mallet or rolling pin.  Oatmeal praline can be stored for up to 1 week in an airtight container in the freezer or at room temperature.

For the Ice Cream
In a medium saucepan over medium heat, warm the milk, sugar and salt.  In a large bowl, whisk together the cream, brown sugar, and cinnamon.  Set a fine-mesh strainer on top of the bowl.  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. Cook until the mixture thickens and coats the spatula.  Pour the mixture through the strainer into the cream mixture,  Stir in the vanilla and whiskey.

Chill the mixture thoroughly in the refrigerator, then freeze it in an ice cream maker according to the manufacturer's instructions.  During the last few minutes of churning, add the Oatmeal Praline.  Transfer the mixture to an airtight container and freeze until firm.  Enjoy!

Source: Adapted from The Perfect Scoop, by David Lebovitz
  

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