Oatmeal Praline Ice Cream with Warm Berry Sauce

Name: Oatmeal Praline Ice Cream with Warm Berry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams cup fresh blackberries or frozen, thawed (about; 4 larges egg yolks; 177 milliliters gin; 414 milliliters heavy whipping cream; 355 milliliters old-fashioned rolled oats (do not use instant); 473 milliliters fresh raspberries or frozen unsweetened; 2 Tbsps sugar; 2 Tbsps (3/4 stick) unsalted butter; 79 milliliters water; 651 milliliters whole milk

Need a gluten free and vegetarian dessert? Oatmeal Praline Ice Cream with Warm Berry Sauce could be a spectacular recipe to try. One portion of this dish contains approximately 8g of protein, 28g of fat, and a total of 428 calories. This recipe serves 8. A mixture of blackberries or, egg yolks, gin, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 375°F. Line rimmed baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Spread oats out on prepared sheet.

Ingredients you will need

Spread

Oats

Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.

Ingredients you will need

Oats

Equipment you will use

Oven

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.

Ingredients you will need

Sugar

Water

Oats

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Pour praline out onto same baking sheet. Cool completely.

Ingredients you will need

Pralines

Equipment you will use

Baking Sheet

Break praline into large chunks.

Ingredients you will need

Pralines

Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)

Equipment you will use

Ziploc Bags

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).

Ingredients you will need

Egg Yolk

Custard

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Ingredients you will need

Custard

Equipment you will use

Bowl

Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions.

Ingredients you will need

Ice Cream

Custard

Pralines

Equipment you will use

Ice Cream Machine

Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)

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 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)

Ingredients you will need

Berries

Sauce

Equipment you will use

Sauce Pan

Scoop ice cream into goblets. Spoon warm sauce over.

Ingredients you will need

Ice Cream

Sauce

Sprinkle with reserved praline and serve.

Ingredients you will need

Pralines

When making caramel, it's important to brush down the sides of the pan with a wet pastry brush to dislodge undissolved sugar crystals, which can ruin the caramel syrup.

Ingredients you will need

Caramel Sauce