Making the Oat Custard Base

Step 1

Whisk oat milk, vanilla extract, and salt in a medium saucepan. Simmer on medium low heat, stirring often to avoid scalding.

Step 2

Whisk egg yolks, sugar, and corn starch in a medium bowl until pale yellow.

Step 3

Once the milk mixture begins to simmer, slowly ladle some into the egg mixture to temper it. Pour the tempered eggs into the oat milk mixture and simmer; cook until thickened and can coat the back of a wooden spoon.

Step 4

Off heat, pour ice cream base through a fine mesh strainer into a large bowl; refrigerate 3 to 4 hours, and up to overnight.

Making the Ice Cream

Step 1

Whisk ice cream base before adding it to the ice cream machine, then churn for 20 to 25 minutes, or until thickened to a soft-serve consistency.

Step 1

Scoop the ice cream into a loaf pan. Freeze for 1 to 2 hours until firm.