Oatmeal Raisin Ice Cream Recipes

OATMEAL-RAISIN ICE CREAM

Steps:

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

OATMEAL ICE CREAM

Steps:

• In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
• In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
• Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
• Slowly beat the hot oatmeal into the egg mixture.
• Let the mixture cool slightly; stir in the cream.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
• *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
• *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
• *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
• *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
• *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.

OATMEAL RAISIN COOKIE ICE CREAM SANDWICH

Steps:

• Cut your cookie in half and scoop the ice cream on top of one half. Top it with the other half of your cookie and roll the exposed ice cream in chocolate chips.