If you look, the Internet will tell you that it’s OK to use Eggbeaters in ice cream recipes. As is so often the case, the Internet lies. I had been using Eggbeaters but I swapped to real eggs for David Lebovitz’ oatmeal raisin ice cream, without the raisins, which is more or less like this recipe. Add some oatmeal praline, put some cinnamon and brown sugar in the heavy cream, and drop the whole vanilla bean step and there you go. The custard was definitely trickier with real eggs; there was a bit of scramble in it but that’s why you strain it and all and all it was fine. And the resulting ice cream is awesome, or at least I assume it will be once it freezes up. Cause it’s pretty good right out of the ice cream maker. Putting real eggs in makes a huge difference. You can mock me now if you like.

Note for next time: even if the ice cream maker looks like it’s going to seize up around 15 minutes in, let it keep going — that’s what gets all the air in. It’ll be okay.