Pre-heat oven to 350°F (180°C)
Spread out oats for ice cream on a baking tray in a thin layer. Bake for approximatly five to ten minutes until golden brown. Do not let the oats burn or you ice cream will be bitter.
Add oat milk and toasted oats to a small saucepan. Bring to boil then simmer for about 20mins until mix starts to thicken.
Turn off and allow mix to cool. Strain mix using a sieve. You will need to work the oat milk mix using a spatular or similar. The strained oat milk mix will be very thick and creamy (do not use a cheesecloth, the mix will be to thick)
Refrigerate oat milk mix while making the rest of the base.
Add cashews to a food processor or the chopping bowl of an immersion blender. Blend cashew nuts until bread crumb consistency forms.
Measure coconut oil and melt to make runny (easiest in a microwave)
Add coconut oil to cashew nuts and blend for several minutes until smooth and no longer gritty.
Add cashew oil mix to oat milk mix. Blend well with an immersion blender.
Add vanilla and salt, blend well. Refrigerate while making apple mix
Peel, core and slice apples.
Add to frying pan with marge. Cook apples untill soft and starting to carmalize.
Add sugar and cloves, cook until sugar is well mixed in.
Allow apple mix to cool. Set aside 1/4 of apple mix for ice cream topping
Put rest of apple mix in a food processor and blend until smooth fairly smooth
Mix blended apple into ice cream base.
Chill mix for at least four hours until very cold.
Put your storage container into the freezer to chill.
If using a self churning ice cream machine turn it on ten minutes before churning to chill, other wise take your churning bowl out of the freezer just before churning.
If using, stir in alcohol just before churning base.
Churn the ice cream. It will be the consistency of soft serve when done.
Transfer to storage container and freeze for at least four hours or until set.