This post is for you because it’s one week into the steamy month of August, when we all scream for . . .
It’s like you’re biting into a warm, crispy oatmeal raisin cookie, but cold obviously. Each spoonful is a three part harmony of plump and boozy fruit, crunchy oat praline and cinnamon-vanilla custard base.
raisins, whiskey and rolled oats
Effortlessly chosen by the “open and point” method [he takes the credit today], this recipe is a two-fer: ice cream and cookies! Dazzled again by the master
Oatmeal Raisin Cookie Ice Cream [makes about 1 qt]
For the boozy raisins:
1/4 c water
2 T sugar
1/2 c raisins
2 t whiskey
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For the ice cream
1 c whole milk
1/2 c granulated sugar
Pinch of salt
2 c heavy cream
1/3 c packed light brown sugar
1/4 t ground cinnamon
5 large egg yolks
1/2 t vanilla extract
Oatmeal Praline, recipe to follow
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 T syrup has been absorbed, about 5 minutes. Remove from the heat and add the rum.
To make the ice cream: Warm the milk, 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 [to temper the yolks], 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 your 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 an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the raisins [plus any leftover liquid] and the Oatmeal Praline.
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Oatmeal Praline [makes 1 c]
3/4 c rolled oats [not instant or quick-cooking]
1/2 c sugar
Pinch of coarse salt
Preheat oven to 350° F.
Line a baking sheet with foil. Spread the oats evenly onto the lined sheet and bake 10 minutes, stirring once or twice, until the oats are fragrant and nicely toasted. Remove from the oven and set aside.
Spread the sugar in a medium, heavy-bottomed skillet [cast iron is perfect] and cook over medium heat, watching carefully. When the sugar begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently. Tilt the pan and continue stirring until all the sugar is melted and the caramel begins to smoke. Once the mixture is deep golden, remove from 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 evenly with the caramel. Scrape the oats back onto the foil-lined baking sheet and spread as thin as possible. Sprinkle with the salt and let cool completely. Once firm, break the pralined oats into small pieces by pulsing in a food processor or placing the pieces in a heavy-duty plastic bag and smacking with a rolling pin.
From The Perfect Scoop