Iced Oat Milk Dessert - Testing

https://thrivemarket.com/blog/2-ways-to-make-dairy-free-and-gluten-free-oat-milk-ice-cream

1 - Ok, I really have to be patient and let things cool completely before using. Results inconclusive, need to re-freeze the bucket and start again.

Makes 1 quart

1 (32-ounce) carton Califia Farms Oat Barista Blend

1 Tbsp vanilla extract

Pinch sea salt

6 large egg yolks

⅔ cup cane sugar

¼ cup corn starch

1. Whisk oat milk, vanilla bean and seeds, vanilla extract, and salt in a medium saucepan. Simmer on medium low heat, stirring often to avoid scalding.
2. Whisk egg yolks, sugar, and corn starch in a medium bowl until pale yellow. 
3. Once the milk mixture begins to simmer, slowly ladle some into the egg mixture to temper it. 
4. Pour the tempered eggs into the oat milk mixture and simmer; cook until thickened and can coat the back of a wooden spoon. 
5. Off heat, pour ice cream base through a fine mesh strainer into a large bowl.
6. Refrigerate 3 to 4 hours, and up to overnight.
7. Whisk ice cream base before adding it to the ice cream machine, then churn for 20 to 25 minutes, or until thickened to a soft-serve consistency. Freeze for 1 to 2 hours until firm.