The basis for this ice cream is a classic vanilla ice cream, with a crumbled oatmeal praline added at the end.
Lovely served with a raspberry coulis or for luxury some red berry fruits preserved in an alcoholic liquor, the kind that’s often common in the shops around Christmas time.
- 75g caster sugar
- 60ml water
- 50g pinhead oatmeal
- One amount of the classic vanilla ice cream
In summary, you make a crushed oatmeal praline, then make a simple vanilla ice cream, adding the crushed praline just before you put in the freezer.
- Read the vanilla ice cream recipe. There are preparatory stages that you may find useful to do first and then use the waiting time to make the praline.
- Make the oatmeal pralines: Toast the oatmeal in a dry pan until it has a nice toasted smell and colour. Critical that you avoid burning as this will have a dark bitter flavour. Once toasted tip the oatmeal onto a cool plate to stop it getting darker.
- Lightly oil a baking sheet to receive the praline.
- Make a caramel. Dissolve the sugar in the water. Turn the heat up and let it bubble until it becomes a dark golden colour like rich clear honey.
- Immediately stir in the oatmeal and quickly pour the mix onto the baking sheet. Spread it to be a layer about 5-6mm thick. (It’s very hot watch the surface below the sheet does not get burned.)
- Let it cool thoroughly. This should only take 30-40 minutes max.
- Break up pieces of praline and put a few at a time in a mortar and pestle. Grind and crush them till they are like biggish salt crystal size, bits of oatmeal are no bad thing as they give the finished ice cream some texture, you don’t want a fine dust. Do in batches and tip the ground praline into a bowl as you go. Once all is ground cover the bowl with cling film or a lid to prevent steam/moisture making it go sticky while you make the ice cream. Putting it in the freezer till the ice cream is ready for it might help.
- Make the vanilla ice cream. You may care to reduce or omit the vanilla according to taste.
- As the ice cream becomes ready, tip in the praline and let it mix through.
- Dispense it to the pre-chilled bowl.