DIRECTIONS

Prepare your ice cream maker per instructions. If using one with a removable frozen cylinder, make sure the inserts has been in the coldest part of your freezer at least 24 hours.

Place oat milk in a saucepan over medium/low flame until starting to steam and tiny bubbles are forming around edge. While oat milk is heating, place egg yolks and 2/3 cups of sugar in a medium bowl and whisk together until light in color. When oak milk is hot, it’s time to temper the eggs. Using a small ladle, add approximately ¼ cup of the hot liquid to the sugar/egg yolk bowl while constantly stirring to combine. Repeat until roughly 1/3 of the liquid from the pan has been incorporated. Stir the egg mixture back into the pan, add dash of salt and return to medium/low flame. Stir custard base as it heats until mixture thickens slightly and can coat the back of the wooden spoon. Remove from heat.

Soften the cashew butter via a similar method by adding a tablespoon of the hot liquid, stirring, and adding additional spoonfuls until butter is thin. Add softened cashew butter to custard and stir until smooth. Pour custard through a coarse strainer to remove any egg or nut solids and place in a container suitable for the refrigerator. Chill for at least two hours.

Place strawberry chunks in small bowl and toss with bourbon and two teaspoons of sugar. Allow to macerate at room temperature for an hour. Lightly smash/blend with a stick blender or food processor, breaking down large chunks but stopping short of completely pureeing. Place berry mixture in the refrigerator.

When custard and berries are adequately chilled, combine and process in ice cream maker according to manufacturer’s instructions. Serve immediately or store in freezer for up to a week. Since homemade ice cream tends to have less air incorporated than store-bought, it’s best to remove from freezer and let stand at room temperature for 15 minutes before spooning into bowls and enjoying.

*Almond or peanut butter can be substituted for cashew butter but flavor may compete with berries. If making your own cashew butter, simply soak raw, unsalted cashews in boiling water for one hour, drain and process until smooth. If you’re aiming for 1/3 cup of cashew butter, start with 2/3 cup nuts.