Coffee Oat Milk Ice-Cream

Using an ice-cream maker, follow machine instructions. I use barista style oat milk. It seems to work best.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine egg yolks and sugar in a glass bowl and whisk together.

Step 2

In a saucepan slowly bring the oat milk and corn startch almost to the boiling point, and remove from heat. Whisk frequently to make sure it doesn't burn in the pot.

Step 3

Ladle some of the warm milk into the egg mixture while whisking the egg yolks to ensure they are not cooked hard.

Step 4

Whisk the egg yolk mixture into the pot with the milk and slowly heat until the mixture starts to thicken a little (approx 170 degrees instant read thermometer). Whisk frequently. Add in the instant coffee and vanilla extract towards the end, and make sure the coffee is disolved. Do not let the mixture boil.

Step 5

Remove from heat and put pot in an ice bath without letting any water in. Chill for about an 1 1/2 to 2 hours (even better overnight).

Step 6

Follow ice-cream maker instructions. Freeze for 2 to 4 hours for hard ice-cream or serve immediately for soft ice cream.