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1
Preheat the oven to 350F (175C).
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2
Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted.
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3
Remove from the oven.
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4
Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully.
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5
When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
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6
Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke.
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7
Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly).
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8
Return the foil to the baking sheet.
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9
Stir the oats gently but quickly, coating them with the caramel.
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10
Scrape the oats onto the foil-lined baking sheet and spread them as well as possible.
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11
Sprinkle with the salt and let cool completely.
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12
Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin.
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13
Fold the Oatmeal Praline pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
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14
The Oatmeal Praline can be stored for up to 1 week in an airtight container in the freezer or at room temperature.
