Ingredients:

  • 3 cups (720 ml) Oat Milk, preferably barista blend or full-fat
  • ¾ cup (150 g) Granulated Sugar
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • ¼ teaspoon (1.5 g) Sea Salt
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 tablespoons (30 ml) Vodka or other neutral spirit (optional)
  • 1/4 cup (24g) cornstarch (optional)
  • 3 Large Eggs, yolks only (optional, for custard base)
  • 1/2 cup (120 ml) Heavy Cream (optional, for custard base)

Instructions:

  1. Combine oat milk, granulated sugar, brown sugar, and salt in a saucepan (if making custard base) or large bowl (if not).
  2. Whisk together egg yolks and heavy cream in a separate bowl (if making custard base).
  3. Slowly temper the egg yolk mixture by whisking in a small amount of the warm oat milk mixture (if making custard base).
  4. Pour the tempered mixture back into the saucepan with the remaining oat milk mixture (if making custard base).
  5. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (around 170-175°F/77-79°C) (if making custard base).
  6. Pour the oat milk base (or custard base) into a heatproof bowl.
  7. Stir in the vanilla extract and vodka (if using).
  8. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  9. Chill in the refrigerator for at least 4 hours, preferably overnight.
  10. Pour the chilled oat milk base into your ice cream maker.
  11. Churn according to the manufacturer's instructions (usually around 20-30 minutes). The mixture should be a soft-serve consistency.
  12. Transfer the churned ice cream to a freezer-safe container.
  13. Press a piece of parchment paper or plastic wrap onto the surface of the ice cream to prevent ice crystals.
  14. Freeze for at least 2 hours, or until firm.
  15. Let the ice cream soften slightly at room temperature for a few minutes before scooping. Serve and enjoy your oat milk ice cream!