Oatmeal-Raisin Ice Cream

Just because we’ve jumped the seasonal fence and have ended up on the other side of Labor Day where it’s taboo to wear white, it certainly doesn’t mean that we have to say no to ice cream as well. I can’t be stopped when it comes to ice cream consumption and my taste buds know no season. Whether it’s a blazing hot summer day or I’m bundled up under a blanket with a blizzard swirling outside, I’m just as likely to crave ice cream on either day. I definitely make more homemade ice cream during the summer, but I like to experiment with more fall-inspired flavors once the seasons start to turn. I kicked off the fall season with apple pie ice cream a couple of weeks ago and finally made room in my freezer for a flavor I’ve been pining over since I bought The Perfect Scoop years ago – Oatmeal Raisin! Oatmeal raisin cookies run a close second to chocolate chip cookies, which long ago stole my heart. This ice cream is a fabulous replication of the warm flavors and textures in an oatmeal raisin cookie and is a perfect flavor choice for the cozier days ahead.

The basic ice cream custard is given some sweet depth with the addition of brown sugar and then an additional hint of spice with cinnamon. Once the ice cream is finished churning, pralined oats and whiskey-soaked raisins are folded into the ice cream before being loaded into the freezer. The crunchy oatmeal praline softens up a bit once it has time to sit in the freezer with the ice cream. Between that, the plump raisins, and the brown sugar and cinnamon in the ice cream base, what you end up with is one, massive oatmeal raisin cookie a la mode. Grab a bowl, your favorite cone, or just a spoon. If you’re a warm-weather person, this ice cream is your silver lining to the days getting cooler and shorter. If you’re a fall person, celebrate the season you’ve been waiting months for with this ice cream!

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Oatmeal-Raisin Ice Cream

Yield: 1 quart

Prep Time: 12 hours

Cook Time: 20 minutes (churn time)

Total Time: 12 hours

Ingredients:

For the Ice Cream:
1 cup whole milk
½ cup granulated sugar
Pinch salt
2 cups heavy cream
1/3 cup light brown sugar
¼ teaspoon ground cinnamon
5 egg yolks
½ teaspoon vanilla extract

For the Oatmeal Praline:
¾ cup old-fashioned rolled oats (not instant)
½ cup granulated sugar
Pinch coarse salt

For the Raisins:
¼ cup water
2 tablespoons granulated sugar
½ cup raisins
2 teaspoons whiskey

Directions:

1. To Make the Ice Cream: Warm the milk, granulated sugar and salt in a medium saucepan over low heat, stirring occasionally, until the sugar is dissolved. Whisk together the cream, brown sugar and cinnamon in a large bowl and set a mesh strainer on top.

2. 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.

3. 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 (it should reach between 170 and 175 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and stir until cool over an ice bath. Cover and chill in the refrigerator overnight.

4. To Make the Oatmeal Praline: Preheat oven to 350 degrees F. Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from the oven.

5. Spread 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, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.

6. Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke. Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet. Return the foil to the baking sheet.

7. Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle with the salt and let cool completely. Once firm, break the pralined oats into small pieces (you can pulse in a food processor quickly, or put them in a plastic bag and hit them with a rolling pin).

8. Make the Raisins & Churn the Ice Cream: When you are ready to churn the ice cream, prepare the raisins. Heat the water and sugar in a small saucepan over low heat until the sugar is dissolved. Add the raisins and cook, stirring frequently, until all but about 2 tablespoons of the syrup has been absorbed, about 5 minutes. Remove from the heat and stir in the whiskey (you can omit the whiskey if you don't consume alcohol). Let cool while you churn the ice cream.

9. Churn the ice cream according to the manufacturer's instructions, adding the praline pieces and raisins during the last few minutes of churning. Transfer to a freezer-safe container and freeze.

(Recipe adapted from The Perfect Scoop)

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22 Responses to “Oatmeal-Raisin Ice Cream”

  1. Ashley @ Wishes and Dishes on September 13, 2012 at 1:03 am

    I’m still wearing white and I’m still eating ice cream like it’s going out of style!! haha!

    Reply

  2. Keisha on September 13, 2012 at 4:52 am

    I’m with you! Ice cream is never out of season…i still plan on eating and making plenty of it this fall! I love that your incorporating the flavors of fall into your ice cream recipes. Its like getting the best of both worlds.

    Reply

  3. Lori on September 13, 2012 at 7:26 am

    I have to make this…I still have to break open my cuisinart. I hate to tell you this…I have had it for a year! Thanks for sharing

    Reply

  4. Jennifer @ Peanut Butter and Peppers on September 13, 2012 at 7:48 am

    I’m such a calorie counter that I haven’t made homemade ice cream like this. I think I will surprise my Husband this weekend. I guess taking a few scoopfuls won’t hurt!! Your ice cream sounds amazing!! Oatmeal Raisin is one of my favorite cookies and to have it in ice cream form, even better!

    Reply

  5. Candace on September 13, 2012 at 8:07 am

    This has to be the happiest thing in my mailbox this morning! I’m with you my ice cream cravings know no season. I had an Oatmeal Raisin Cookie Ice Cream when I toured the Ben and Jerry factory a while ago but could never find it so I’m tempted to go get an ice cream maker or whatever and try this out this weekend! Thanks

    Reply

  6. Rodzilla on September 13, 2012 at 8:28 am

    I’m with you, frozen treats in any weather. Did you have any trouble with the raisins getting hard?

    Yours will surely win out, but have you ever tried B&J Oatmeal Cookie Chunk? I could never find it in the PGH area.

    Reply

    • Michelle on September 25th, 2012 at 3:25 pm

      The raisins stayed nice and soft in the ice cream, perfect! I’ve never tried B&J Oatmeal Chunk Cookie, don’t know that I’ve ever seen it either!

      Reply

  7. Stephanie on September 13, 2012 at 10:20 am

    Oh wow, I’ve never had Oatmeal Raisin before. I need to make this one day! Thanks!

    Reply

  8. LivinLovinSweet on September 13, 2012 at 10:30 am

    I scream – you scream – we all scream for ice cream!! I too LOVE ice cream anytime of the year, during the summer it cools you down and in winter it causes you to get all cozy in front of the fire.

    Yum!! This is totally my kind of ice cream – – the brown sugar – – the soaked raisins … mmmmm.

    Reply

  9. Holiday Baker Man on September 13, 2012 at 11:20 am

    Gotta try this!

    Reply

  10. ally on September 13, 2012 at 12:25 pm

    as oatmeal raisin is my favorite cookie, this icecream is an obvious winner in my heart!
    xo
    http://allykayler.blogspot.ca/

    Reply

  11. SnoWhite @ Finding Joy in My Kitchen on September 13, 2012 at 1:56 pm

    A few years ago now Cold Stone offered an oatmeal cookie ice cream when their cake batter ice cream was out of commission. Ever since then I’ve been craving an ice cream just like this! I’ll have to give it a try…. since I can eat ice cream all year round, keep these good ones coming!

    Reply

  12. Amy Tong on September 13, 2012 at 2:30 pm

    These look amazing. You are right, I love ice cream all year round, even in winter time. :) It’s the best to cuddle up and enjoy a cup of ice cream when it’s freezing outside.

    Reply

  13. Laura Dembowski on September 13, 2012 at 3:14 pm

    Love oatmeal raisin cookies and this ice cream sounds like heaven!

    Reply

  14. Melissa @ Treats With a Twist on September 13, 2012 at 5:32 pm

    My fiance always is baffled by how much ice cream I can eat in the dead of winter. Cold or hot outside, I want ice cream! And THIS ice cream sounds amazing. Oatmeal is my favorite thing ever and oatmeal raisin ice cream just sounds like a dream!

    Reply

  15. robbin@PopsicleRecipes on September 13, 2012 at 7:19 pm

    Ice cream knows no season! Have never tried this flavor–it sounds fabulous!

    Reply

  16. bergamot on September 13, 2012 at 9:28 pm

    Must say this is a lovely recipe. Liked the oatmeal praline, something new.

    Reply

  17. Annie @ Annie's Noms on September 14, 2012 at 11:34 am

    Seriously? I need an ice cream maker!! Amazing!!! Oatmeal and raisin have to be my favourite flavour combo, cookies, cereal anything. Maybe Santa will bring me an ice cream maker and then I can make this yummy ice cream :)

    Reply

  18. Muffin on September 16, 2012 at 3:45 am

    Looks epic <3 cant wait to try it :DD

    Reply

  19. Leonard De Rooy on September 17, 2012 at 8:51 pm

    I like the way that you had the icecream shaped like a heart in the picture.

    Reply

  20. Rachel @ Following In My Shoes on September 18, 2012 at 9:21 pm

    I have a little boy would be ALL over this … or it would be all over him, I should say.

    Reply

  21. Ralph on September 28, 2012 at 5:21 pm

    Keep the ice cream recipes coming. I’m an ice cream fanatic even if there’s 2 feet of snow on the ground.

    Reply

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