By integrating sugar and fat with the liquid, you create smaller ice crystals, but the end result may become overbearingly sweet. Adding just enough alcohol where the ice cream can still freeze, but not rock solid, will give it some body.
By Vanessa Pastore
- 1 cup Rolled Oats (not instant)
- 1 cup Coconut Milk
- 1cup Almond Milk
- ¾ cup Brown Sugar
- I Tblsp custard powder (or cornstarch)
- ½ tsp Salt
- 2 Tsp Vanilla Extract
- 2 Tblsp Bourbon
- 2 Tblsp Peanut Butter
- Your favorite Jam for addition later
- Mix the oats, custard powder, sugar, and salt in a large microwave safe bowl, and whisk in the milks. Make sure to get any lumps of the custard powder/cornstarch worked out before you heat it up. You're looking to cook the oatmeal mixture until just tender, you don't want to bite into raw oats while you're eating ice cream. Start in 2 minute intervals, stirring in between, up until about 5-6 minutes. There's a larger liquid to oatmeal ratio here because again, you want this to be fairly loose, not standard gloppy oatmeal. Once that's ready and still hot, stir in your peanut butter to combine, as well as your bourbon and vanilla extract.
- Let the mixture come to room temperature, then park this either in your fridge, in the snow, or in your freezer to cool completely. You want to make ice cream, the colder this is, the better.
- Once it's cold, start up your ice cream maker, and pour the mix in while it's running.Let this run as per the machine's directions (mine's about 20 minutes)
- Move your half frozen ice cream to an air tight container. Here's the stage where you can fold in some additions. Normal people may choose chocolate here, but if you have a bizarro household as I do, fear not! You can fold in raspberry jam! You can also top it with chocolate shamelessly later! I won't judge you.
- Here's the part where you learn why you never made ice cream before: you need to freeze that sucker solid for about 4-6 hours. This will put unnecessary strain on you and your relationships for the rest of the day. You know it's there. You know it's tasty. You also know you can't have it. It taunts you. Checking on it every hour doesn't help, either. Save yourself that pain, at least.
Vanessa Pastore is a part time baker, blogger, and all around passionate about food. A vegan of 13 years, she has become obsessed with farmer's markets, international markets, and anything she can get her hands on. Everything is a potential ingredient, and every ingredient is a potential baked good. When she's not baking or blogging, chances are, she's thinking about it.