-
1
To prepare the raisins, heat the water and sugar in a small saucepan.
-
2
Add the raisins and cook over low heat, stirring frequently, until all but about 2 tablespoons of the syrup has been absorbed, about 5 minutes.
-
3
Remove from the heat and add the whiskey.
-
4
To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan.
-
5
Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.
-
6
In a separate medium bowl, whisk together the egg yolks.
-
7
Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
-
8
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
-
9
Pour the custard through the strainer and stir it into the cream.
-
10
Mix in the vanilla and stir until cool over an ice bath.
-
11
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
-
12
During the last few minutes of churning, add the raisins and Oatmeal Praline.
-
13
For Oatmeal-Raisin Tartufi, follow the instructions on page 230.
