Toasted Oat and Brown Sugar Ice Cream

recipe

Toasted Oat and Brown Sugar Ice Cream

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One of life's luxuries, this ice cream is made with oats sprinkled with demerara sugar and toasted to crunchy crispness, then stirred into Irish whiskey flavoured dairy ice cream.

Ingredients

3 egg yolks
50g/2oz caster sugar
300ml/1/2pt single cream
300ml/1/2pt double cream
50ml Irish Whiskey
75g/3oz porridge oats
50g/2oz Demerara sugar

Serves: 6 Preparation: 120 Total Time: 120min

Directions

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First make the ice cream. Whisk egg yolks and caster sugar in a bowl until creamy. Place single cream in a pan and bring to the boil.
Gradually whisk hot cream into the egg mix. Pour back into pan and return to low heat - to thicken slightly, but do not allow to boil. Transfer back to bowl and cool completely, whisking occasionally.
Whip double cream softly thick and fold with the whiskey into custard mixture, evenly. Spoon into a freezer tub and snap on lid. Place in freezer. Leave until almost frozen - about an hour.

Source: Bord Bia - the Irish food board