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1
Preheat oven to 375F.
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2
Line rimmed baking sheet with foil.
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3
Spread oats out on prepared sheet.
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4
Bake oats until light golden, stirring occasionally, about 7 minutes.
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5
Set aside.
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6
Combine sugar and 1/3 cup water in heavy medium saucepan.
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7
Stir over medium heat until sugar dissolves.
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8
Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes.
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9
Immediately mix in oats.
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10
Pour praline out onto same baking sheet.
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11
Cool completely.
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12
Break praline into large chunks.
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13
Transfer to heavy resealable plastic bag.
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14
Using mallet, pound to small pieces.
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15
(Can be made 1 day ahead.
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16
Store airtight at room temperature.)
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17
Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend.
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18
Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil).
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19
Pour into medium bowl.
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20
Refrigerate custard until cold, at least 2 hours.
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21
(Can be made 1 day ahead.
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22
Cover and keep refrigerated.)
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23
Mix 1 cup praline into custard (cover and reserve remaining praline for garnish).
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24
Freeze custard in ice cream maker according to manufacturer's instructions.
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25
Transfer to container, cover, and freeze.
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26
(Can be prepared 2 days ahead.
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27
Keep frozen.)
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28
Combine all ingredients in heavy large saucepan.
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29
Stir over medium-high heat until mixture comes to boil.
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30
Reduce heat to medium-low.
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31
Simmer until berries are tender and sauce thickens slightly, about 5 minutes.
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32
Using back of fork, coarsely mash about 3/4 of berries.
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33
(Can be made 1 day ahead.
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34
Chill uncovered until cold, then cover and keep chilled.
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35
Rewarm sauce before serving.)
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36
Scoop ice cream into goblets.
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37
Spoon warm sauce over.
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38
Sprinkle with reserved praline and serve.
