Bon Appetit/May 2004

Oatmeal Praline Ice Cream with Warm Berry Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
PRALINE: 1-1/2 cups old-fashioned rolled oats (do not use instant) 1 cup sugar 1/3 cup water
ICE CREAM: 2-1/4 cups whole milk 1-1/4 cups heavy whipped cream 2/3 cup sugar
4 large egg yolks SAUCE: 2 cups fresh raspberries or frozen unsweetened, thawed (about 8 ounces) 1 cup fresh blackberries or frozen, thawed (about 4 ounces)
1/4 cup gin 2 tablespoons sugar 2 tablespoons (1/4 stick) unsalted butter



1 FOR PRALINE: Preheat oven to 375 F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
2 Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Cool completely.
3 Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces.
4 FOR ICE CREAM: Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours.
5 Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze.
6 FOR SAUCE: Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 1/4 of berries.
7 Scoop ice cream ito goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.

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