Before starting, make sure your ice cream bowl has been in the freezer for at least 24 hours. And if making your own vegan condensed milk, prepare this the day before.

Slice your vanilla bean down the centre and using the edge of the knife, scrape out the vanilla from inside the pod.

In a small saucepan over medium heat, cook the oat milk, white sugar, corn flour and vanilla bean (what you scraped out as well as the whole bean) stirring constantly with a whisk for approximately 5 minutes until the mixture comes together and thickens. If you find the mixture sticking, use a spatula to scrape the to the bottom or the edges of the pan.

Once the mixture is smooth and silky and resembles the consistency of custard or pudding, take off the heat and remove the vanilla bean. Add the salt and continue to mix a little as you let it cool slightly to prevent a skin from forming. Transfer the mixture into a heat proof bowl and cover with plastic wrap, ensuring the plastic is touching the top of the mixture again to prevent a skin from forming when cooling. Refrigerate for at least an hour or until the mixture is completely cool.

In a large mixing bowl, using an electric mixer, whip together the plant-based cream and vegan condensed milk until thick and creamy, approximately 5 minutes. Add in the cooled vanilla custard and vanilla extract and beat into the cream mixture until completely combined and smooth.

Add the mixture into your ice cream machine and churn as per the manufacturer instructions (mine takes 20-30 minutes) until your mixture is thick and resembles soft serve.

Pour the mixture into a shallow dish or loaf pan, cover with plastic wrap and freeze until set, usually a minimum of 2 hours before serving.