Oatmeal Praline Ice Cream With Warm Berry Sauce Recipes

Steps:

• Combine all ingredients in sauce pan.
• Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
• Cool slightly before serving over vanilla ice cream.
• NOTE: May refrigerate for several days in covered container.
• To reheat, add small amount of cream, then heat on stovetop until smooth.

Steps:

• For the sweet crumble: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
• Combine the all-purpose flour, almond flour, cashews, pecans, almonds, coconut flakes, brown sugar, cinnamon, ginger and salt in a large bowl. Using your fingers, add in the coconut oil and butter. Mix until a coarse crumb forms and the mixture holds together. Put the mixture on the prepared half sheet pan and bake until golden and crisp, 20 minutes. Remove from the oven and let cool.
• For the oatmeal: Bring 3 cups water, the coconut milk, brown sugar, cinnamon, nutmeg and salt to a boil in a medium saucepan over high heat.
• Meanwhile, heat the coconut oil in a second medium saucepan over medium-high heat. Once glistening, add the oats and cook until toasted, about 2 minutes. Slowly pour in the water-and-coconut-milk mixture and bring the mixture to a boil, then lower to a simmer over medium heat and cook until cooked through, about 20 minutes. Stir in the chia seeds 1 minute before serving.
• For the blueberry sauce: Put the blueberries, orange zest strip, orange juice, brown sugar, 2 tablespoons water, cinnamon and salt in a third medium saucepan over medium heat. Cover and cook until the blueberries breakdown, about 10 minutes.
• To serve: Place a ladleful of oatmeal into a bowl, top with warm blueberry sauce and sweet crumble.

Steps:

• Line a large baking sheet with foil, then lightly oil foil.
• Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.
• Cool praline on baking sheet 5 minutes, then break into large pieces. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.
• Bring jam, water, and lemon juice to a boil, stirring, over moderate heat. Add 1 1/2 cups blueberries and simmer until berries burst, 8 to 10 minutes. Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes. Remove from heat and stir in almond extract.
• Top scoops of ice cream with warm blueberry sauce and praline.

Steps:

• In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

Steps:

• Preheat oven to 350°F. Spread oats evenly over large baking sheet. Bake until golden brown, about 5 minutes. Cool on rack.
• Butter baking sheet. Stir 1 cup sugar and 3 tablespoons water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until liquid is deep amber in color, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Remove from heat. Stir in oats. Spoon mixture onto prepared baking sheet. Cool praline mixture completely. Chop praline into 1/4-inch pieces.
• Bring remaining 1 cup sugar and 1 cup water to boil in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Boil until syrup is reduced by half, about 10 minutes. Cool.
• Whisk syrup and egg yolks in medium bowl to blend. Bring milk to simmer in small saucepan. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and registers 190°F on candy thermometer, about 3 minutes (do not boil). Strain custard into large bowl. Refrigerate custard until cold, at least 2 hours.
• Line 9x5x2-inch metal loaf pan with plastic wrap, leaving overhang. Beat cream in bowl until stiff peaks form. Fold whipped cream and chopped praline into custard. Pour mixture into prepared pan; smooth top. Cover with plastic; freeze at least 8 hours. (Can be prepared 3 days ahead.)
• Melt butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until golden, about 8 minutes. Remove from heat. Mix in brown sugar. Cool.
• Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Press breadcrumbs crumb onto terrine. Slice terrine.