Dairy free though not vegan this it light and refreshing, and definitely hit’s the spot.

Ingredients

1	QT	Oat Milk
8	LRG	Egg Yolks
5	OZ	Sugar
1	TBSP	Pure Vanilla Extract

Instructions

1. In a sauce pan on medium heat add your oat milk and bring it up to a simmer, it should take about 5-10 minutes.
2. In the mean time in a bowl mix together your yolks and sugar until it become a pale yellow color.
3. Slowly temper in the hot oat milk into your yolk mixture whisking constantly until everything is incorporated without scrambling your eggs.
4. Add the mixture back to the pot on medium heat and continue mixing until the liquid has thickened slightly without anything sticking to the pot, that would be scrambled eggs and not a pleasant ice cream texture.
5. Transfer the mixture to a container and refrigerate over night before churning.
6. The next day churn your mixture according to machine instructions, mine had a compressor so I don’t have to have a frozen until, but if you do make sure the piece was in the freezer for at least 24 hours.
7. You can eat the ice cream right after it’s churned if you like it soft or freeze it for at least 2 hours to have a more solid ice cream. I hope you enjoy.

as a side note, this comes out a little more ice-y then creamy, but still taste awesome.