Oatmeal Ice Cream with Maple Brown Sugar

Directions

1. Bring the milk to a boil in a 4-quart saucepan. Add the dry oats and cook for 5 minutes, then strain the cooked oats out and measure 2 cups of oatmeal-y milk. Cooked oats are not needed, go ahead and eat them!
2. Mix about 2 tablespoons of the oatmeal-y milk with the tapioca starch in a small bowl to make a smooth slurry. Whisk the cream cheese in a separate medium bowl until smooth.
3. Prepare an ice bath: Fill a large bowl with ice and water.
4. Combine the remaining oatmeal-y milk, the cream, 2/3 cup of brown sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to a boil to slightly thicken for 1 minute.
5. Whisk the hot milk mixture into the cream cheese. Do this a little bit at a time so that you can whip out any lumps of cream cheese. Pour the hot ice cream cheese base into a Ziploc bag and seal. Submerge in the ice bath until very cold.
6. Cut the corner off the bag and pour the chilled bag into the ice cream machine with the machine running. Drizzle in the maple flavoring. When finished, transfer to a storage container and freeze until firm, about 4 hours.
7. Meanwhile. In a small bowl, combine the remaining brown sugar with maple syrup to make a sauce. Once ice cream is done, pack with maple syrup mixture into container. Alternate layers of ice cream and sauce to create pockets and a swirled mixture. Pack quickly into a container, cover with parchment paper to seal out air, and let the flavors bloom while it hardens in your freezer for at least 4 hours.