Oat milk ice cream recipe nut free

Ingredients

• 1 quart

  store-bought barista blend oat milk

• 2

  vanilla beans, split lengthwise and seeds scraped out, or 1 tablespoon vanilla extract

• 1/8 teaspoon

  kosher salt

• 6

  large egg yolks

• 2/3 cup

  granulated sugar

• 1/4 cup

  cornstarch

Instructions

1. If needed, place the insert of the ice cream maker in the freezer to freeze for at least 8 hours.

2. Prepare an ice bath in a large bowl. Place 1 quart barista-blend oat milk, the seeds of 2 vanilla beans (or 1 tablespoon vanilla extract), and 1/8 teaspoon kosher salt in a medium saucepan and whisk to combine. Clip a candy thermometer to the saucepan and set it over medium heat. (Alternatively, you can check the temperature with an instant-read thermometer.) Cook, stirring regularly until the mixture is steaming and bubbles on the edges, 5 to 7 minutes. Meanwhile, place 6 large egg yolks, 2/3 cup granulated sugar, and 1/4 cup cornstarch in a medium bowl and whisk until mixture is pale yellow.

3. Once the milk mixture is hot, slowly ladle about 1/2 cup into the egg mixture while whisking constantly to temper it. Pour the tempered eggs into the saucepan and cook, stirring constantly, until thick enough to coat the back of a wooden spoon and 165ºF, 7 to 8 minutes.

4. Place the saucepan in the ice bath, being careful not to let any water get into the pan. Let cool for 20 minutes.

5. Pour the custard through a fine-mesh strainer into a storage container and discard the contents of the strainer. Cover the custard and refrigerate until completely cool, at least 2 hours but preferably overnight.

6. Transfer the ice cream base to the bowl of the ice cream machine. Churn until the base has thickened to a soft-serve ice cream consistency. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.

7. Transfer the churned ice cream to a freezer container. Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid, at least 8 hours. Let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly before scooping.

   Is ice cream made from oat milk healthier?

   A Healthier Ice Cream While I would not describe oat milk ice cream as healthy per se (it still has a relatively high calorie count and sugar count), it is certainly a healthier option than standard ice creams. Because this oat milk ice cream is made without heavy cream, it contains fewer calories.

   What is oat milk ice cream made of?

   Oat milk ice cream is a dairy-free, vegan-friendly alternative to traditional ice cream. Made with just four ingredients – oats, milk, sugar, and vanilla extract – it's creamy, rich, and oh-so-satisfying. Plus, it's super easy to make at home! Oat milk ice cream has a rich, creamy texture and a slightly sweet flavor.

   Is there an oat milk ice cream?

   And now, oat milk is taking over the ice cream aisle. Oatly lit the mass market fire of oat-based ice cream in the States, but other brands—both vegan and dairy-based—soon followed suit.

   What is the secret to creamy ice cream?

   Fat is one of the main components that provide smoothness to ice cream. The range of milk fat used in ice cream can go from around 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. The higher the fat content the richer the taste and creamier the texture.