Vegan Eggnog Ice Cream

Planning:

1. For no-churn instructions, refer to the section above. If using an ice cream maker with removable canister, be sure to freeze the canister for at least 24 hours before you plan to make ice cream. Also note that the ice cream mixture needs time to chill before churning (about 1 hour), and the churned ice cream needs several hours in the freezer to reach a firm, scoop-able consistency.

Make the ice cream:

1. In a small sauce pan, combine 1 cup of the milk and the oats. Bring to a simmer, and cook until soft, about 10 minutes. Transfer to a bowl to cool.
2. In a blender combine 1½ cups of milk with the cashews. Blend on high until completely smooth. Add the remaining 1 cup milk, oatmeal, maple syrup, vanilla, spices, salt, and bourbon. Blend until smooth, and refrigerate until chilled.
3. Churn the ice cream mixture according manufacturer's instructions for your machine. Once it has reached a soft-serve consistency, you can obviously enjoy some now, or scoop it all into a freezer-safe container, cover, and freeze for about 4 hours.
4. Around the 4 hour mark, and definitely once the ice cream has been in the freezer overnight, it will be fairly hard. Let it soften at room temperature for about 10 minutes before scooping.