In a small saucepan over medium-high heat, brink oat milk and coconut sugar to a gentle boil.
Reduce heat to a simmer and allow the mixture to reduce for 40 minutes, stirring every 10 minutes.
You should end up with 1 cup of sweetened condensed oat milk.
Golden Rose Milk Base
Follow the manufacturer’s directions to prepare your ice cream maker. Mine requires me to freeze the ice cream bowl overnight.
In a medium saucepan over low heat, combine milk and spices and let steep for 10 minutes.
Remove from heat and strain mixture into a heat-proof container, I used a mason jar, and allow the mixture to cool completely.
Combine golden rose milk base and sweetened condensed oat milk in a glass jar with a lid and place in the refrigerator for at least 2 hours, overnight is preferred.
Follow your manufacturer’s directions for your ice cream maker. Most ice cream makers require additional freezing after churning. I added my oat milk ice cream into a chilled metal loaf pan for 3 hours before eating.
To serve, garnish ice cream scoops with edible gold, organic dried rose petals, fresh ground pepper, and crushed pistachios.