There’s allergies in my family and milk is a problem for some. This meant they couldn’t have my wonderful home-made ice cream and frankly, I couldn’t have that.
So, here it is – my marvellous oat milk gelati. I adapted it from a chocolate semifreddo recipe I had and if you make it right, you can’t tell the difference. I’ll warn you now, you need an ice cream maker. You could probably do it the freeze-beat-freeze-beat way, but that’s never worked for me, so I can’t tell you the best way to do it. Sorry.
Lisa’s oat milk gelati
2 cups oat milk
1 tblspn vanilla paste
4 large egg yolks
125g caster sugar
125g dark chocolate, chopped finely (I give it a whizz in the food processor)
Bring the milk to the boil with the vanilla in a medium saucepan. Put aside to cool slightly while you beat the egg yolks with the sugar in an electric mixer on high until pale and creamy.
Put the mixer on low and add the hot milk to the eggs — the eggs will scramble if you just try to pour the milk in without beating, but don’t beat it too much or the mixture will go all foamy and then it won’t reduce properly.
Pour the mixture back in the saucepan and simmer on low heat until it looks thickened, stirring constantly. It will not go custard-y or coat the back of a spoon like a normal ice cream mixture will, so just stop when it looks thickened (sort of a syrup-y consistency). If you over-thicken it, it’s not the end of the world, it will just sort of go a bit chewy and you’ll be able to taste the oats (I know because I accidentally did this the second time around).
For the love of god, don’t let it burn. Remove from heat and add the chocolate, stirring until melted. Pass mixture through a sieve if you’re worried you have any lumpy eggy bits and cool in an ice bath and then the fridge (you shouldn’t put boiling hot things in the fridge, it raises the temperature in there temporarily and that’s bad for food safety). When cold, pop into your ice cream machine as per its instructions (I have a Sunbeam Gelateria and it takes about 25 minutes, then a good few hours in the freezer, before it’s ready).
For choc mint, add a few drops of peppermint essence when you add the chocolate.
For plain mint, use white chocolate instead of dark, and add a few drops of mint essence and green food colouring when you add the chocolate.
If you want choc chips, add them near the end of the churning in the machine. I always think it’s best to use little chips, because chocolate can freeze a bit hard and little bits melt better in your mouth (I wish you could buy special chocolate chips for making ice cream at home, with a low melting point — like the chocolate they cover Magnums with — it melts in your mouth while it’s still cold, in case you’ve never noticed).
For peanut butter, use 125 grams of peanut butter instead and add a bit more sugar.