This ice cream tastes just like a big, moist, chewy oatmeal cookie, thanks to the winning combination of plump raisins and crunchy oatmeal praline folded into a custard made with just the right touch of brown sugar.

　　

Ingredients

makes about 1 quart (1 liter)

　　

Raisins

1/4 cup (60 ml) water

　　2 tablespoons sugar

　　1/2 cup (80 g) raisins

　　2 teaspoons whiskey

　　

Ice Cream

1 cup (250 ml) whole milk

　　1/2 cup (100 g) granulated sugar

　　Pinch of salt

　　2 cups (500 ml) heavy cream

　　1/3 cup (70 g) packed light brown sugar

　　1/4 teaspoon ground cinnamon

　　5 large egg yolks

　　1/2 teaspoon vanilla extract

　　Oatmeal Praline (page 205)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Perfect Pairing

Step 6

For Oatmeal-Raisin Tartufi, follow the instructions on page 230.

　　The Perfect Scoop