Step 1

Be sure to put the canister of your ice cream maker in the freezer at least one day before you plan to churn the ice cream. Also note that the ice cream mixture needs time to chill before churning (at least 2 hours), and the churned ice cream needs about 3 hours in the freezer for a firmer, scoopable consistency.

Step 2

Zest two lemons, which should provide about 2 teaspoons of zest.

Step 3

In a small sauce pan, combine the oats, 1 teaspoon of zest, and 1 cup of the milk, and bring to a simmer. Stirring regularly, cook until the oats are soft, about 8 minutes. Immediately transfer to a bowl to cool.

Step 4

Juice the lemons until you have 1/2 cup of juice (4 oz). In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until smooth. Add the other teaspoon of lemon zest, lemon juice, oatmeal, sugar, and alcohol, and blend again. Add a few drops of yellow coloring, if desired. Refrigerate the ice cream mixture until cold.

Step 5

Churn the mixture according the instructions for your ice cream maker. The ice cream will be similar to soft serve consistency. For a firmer, scoopable ice cream, transfer it to a freezer-safe container, and freeze for 3 to 4 hours.

Step 6

Even with the addition of alcohol, once the ice cream has frozen overnight, it will be very firm straight from the freezer. Let it soften at room temperature for about 15 minutes for easier scooping.