Raisins And Oats Praline Ice Cream

We are beating the super hot and humid climate by indulging in variety of homemade ice cream. If my Roasted Banana Ice Cream was yum then this one is not far behind. Again adapted from the same book by David Lebovitz..and I am in love with that book. I have done changes in the original recipe to make it Lacto Vegetarian.

The base of the ice cream is vanilla and the mix is bits of crunchy oats praline and soft raisins.

Ingredients:

For the base:

Whipping Cream- 1 Cup
Whole Milk- 1 Cup
Condensed Milk- 1/2 Cup
Powdered White Sugar- 1/4 Cup ( Can be replaced with brown sugar)
Vanilla Extract- 1/2 tsp

For Raisin Mix:

Raisins- 1/2 Cup
Granulated Sugar- 2 tbsp
Water- 1/4 Cup

For Oats Praline:

Granulated Sugar- 1/2 Cup
Oats- 3/4 Cup
Pinch of coarse salt ( which I forgot)

Procedure:

• Add all the ingredients of the base ice cream in a blender and blend till everything mixes well. Keep for freezing.
• In case of having an ice cream machine use it according to the manufacturer's instructions or keep for freezing in a container. After 45 minutes take out the container and with the help of hand held blender or whisk beat the mixture vigorously. keep it back in the freezer.
• Keep repeating the same process after every hour for at least another 3 to 4 times.
• Raisins and oats praline must be added at the last stage that is just after the last whipping.
• Make raisins mix by heating water in a saucepan. Add in sugar and raisins. Keep on stirring in between till only about 2 tbsp of water is left. Keep aside to cool down.
• For making oats praline heat the oven to 180 degrees C. Line the baking sheet with foil. Spread oats on the sheet evenly and let it toast for about 10 minutes stirring just once in between. Remove in a plate and keep aside. Keep aside the baking sheet with foil.
• Heat sugar in a heavy bottomed skillet and cook it on medium heat without stirring. Once bubbles start emerging from the side tilt the pan and stir it gently so that all the sugar gets melted and caramel begins to form. Once the caramel has reached dark amber colour off the heat.
• Immediately add in the toasted oats and stir gently so that all the oats is coated with the caramel.
• Transfer to the lined baking sheet and spread the mixture as evenly as possible. Sprinkle the salt on top. Let it cool completely.
• Take off the praline from the sheet and break the praline in small pieces either by pulsing it in the food processor or with the help of a rolling pin. This praline can be stored in an air tight container for about a week.
• Now after the last whipping add in raisins and oats praline to the ice cream mixture. Add as much oats praline as needed. After the ice cream is ready some of the praline can be sprinkled on top.

Enjoy the cool Ice Cream.

Linking this to Jay's Letz Relish Ice Cream Event
Radhika's Fun N Sun Event
Srivalli's Kids Delight Event hosted by PJ

Oh Taste N See's Serve it Chilled Event