Oak Ice Cream Food

OAK ICE CREAM

Steps:

• Prepare an ice cream maker according to manufacturer's directions.
• In a medium saucepan, combine the milk, cream and oak shavings. Place over high heat and bring to a boil, watching carefully to keep from boiling over, then reduce heat to low and simmer for 5 minutes. Remove from heat and let mixture infuse for 45 minutes.
• Strain through a thin mesh colander or strainer into a heatproof bowl; discard oak shavings. Return mixture to a clean medium saucepan over very low heat.
• Using an electric mixer at medium speed, whisk together the granulated sugar, turbinado sugar, honey, salt and egg yolks until almost doubled in volume, about 2 minutes. Add 1/3 of the warm oak-infused liquid and mix just until combined well, about 30 seconds.
• Return sugar and egg mixture to the saucepan of warm oak-infused milk, and gently stir in an "S" shape, taking care to scrape the bottom of the pan. Mixture will be ready when it appears silky and has thickened so that it coats the back of a wooden spoon.
• Remove mixture from heat and set aside. Fill a large bowl with water and ice; place saucepan in it and cool to room temperature, stirring occasionally to ensure even cooling. Freeze mixture in an ice cream maker according to manufacturer's directions, about 35 to 40 minutes.
• Finished ice cream will have the consistency of soft serve and should be served immediately or promptly placed in freezer to help solidify. Serve within 2 days for best results.

OAT MILK ICE CREAM

Steps:

• Combine 2 1/2 cups of the oat milk with the cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using) and salt in a blender. Blend on medium speed until smooth, about 1 minute.
• Whisk the remaining 1/2 cup oat milk with the tapioca starch in a medium bowl to make a slurry and set aside.
• Transfer the blended mixture to a medium pot over medium heat. Once it comes to a simmer, whisk in the slurry. Cook, whisking constantly, until thickened, 2 to 3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Lightly press plastic wrap directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours. (For faster chilling, set the bowl of ice cream base in a bowl of ice water and refrigerate.)
• Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it is the consistency of soft-serve (take care not to over-churn to prevent a grainy texture; see Cook's Note). Place the ice cream in the freezer to set up for at least 1 hour. Let sit at room temperature for 10 minutes before scooping.