*Make sure your ice cream base has been in the freezer overnight*
In a medium sauce pot combine the oat milk, vanilla bean and seeds, extract and salt. Whisk together. Bring up to a simmer on medium low heat, stirring often so it doesn’t scald.
In a medium bowl whisk the egg yolks with the sugar and cornstarch until light pale.
Once the oat milk starts to simmer, ladle some into the egg mixture and whisk to temper it. Pour the tempered egg and oat milk mixture into the pot and bring to a simmer. Cook until thickened and it coats the back of a wooden spoon.
Remove from heat and pour through a fine mesh strainer into a clean bowl. Place in the fridge for 3-4 hours to cool, even better overnight.
Preheat oven to 350℉.
Place the washed and halved strawberries onto a sheet tray lined with parchment paper or a silicone baking mat. Sprinkle with the sugar and toss then place cut side down on the tray. Bake for 40-45 minutes or until bubbly and roasted. Remove and let cool.
While the strawberries cool, churn the ice cream. Make sure to whisk the mixture before adding it to the ice cream machine. Churn for 20-25 minutes or until thickened and frozen. Should resemble soft serve consistency.
Scoop half of the mixture into a loaf pan or ice cream container and swirl in 1/2 of the roasted strawberries and 3-4 shortbread cookies, crumbled. Next add the remaining ice cream on top and swirl in the remaining strawberries and 2-3 more cookies. Cover and place in the freezer for 1-2 hours to firm up. Scoop and enjoy.
Recipe Courtesy of Megan Mitchell
As seen on Prep School HERE!
©2020 Megan Mitchell