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 350º 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!


Printed from thegalleygourmet.net