Method

1.Place 100g of the oat cream and 100g of the oat milk into a bowl alongside the mint leaves
and use a stick blender to blend 2-3 times until the mint leaves are broken down. Avoid
blending to the point that the mint leaves are a puree.

2.Pour the blended liquid into a saucepan alongside the remaining oat cream, oat milk and
salt. Heat on low-medium heat until gently simmering. Once steaming, cover with a lid and
set aside for 20-30mins to infuse.

3.Once infused, strain the liquid through a fine sift, or a muslin cloth.

4.In a bowl, whisk the egg yolks and sugar until pale and then slowly pour into strain liquid,
stirring constantly. Transfer the mix back into a saucepan and add 2-3 drops of green food
colouring if using. Heat on medium low, stirring constantly until it reaches 80C (or thick enough to coat the back of a spoon)

5.Remove from heat and strain again (if needed) and place into a bowl. Allow to come to
room temperature before placing in the fridge for 4-6 hours or overnight is better.

6.Pour liquid into your ice cream maker and follow its instructions. Near the end of the churn,
chop the chocolate.

7.Once ready, transfer into a container and freeze for 2-4 hours before serving, if required
based on your machine.