Soy Vanilla Ice Cream
4 servings
45 minutes
Soy vanilla ice cream is a refined treat for those who appreciate delicate flavors and healthy ingredients. Its history began with the desire to create an alternative to classic ice cream suitable for vegans and people with lactose intolerance. Thanks to soy milk and cream, the dessert gains a creamy texture, while natural vanilla adds a soft aroma and sweet, slightly floral taste. The ice cream refreshes wonderfully in hot weather and can be served alone or paired with fruits, nuts, and syrups. The preparation process requires patience, but the result is a delicate, airy delight that brings pleasure in every bite.
1
Cut the vanilla pod and scrape out the maximum amount of black vanilla seeds with the tip of a knife. Set aside temporarily.
- Vanilla pod: 1 piece
2
Dissolve corn starch (or tapioca flour or arrowroot, but it's easier to use starch) in 65 ml of soy milk and let it sit for a couple of minutes.
- Cornstarch: 3 teaspoons
- Soy milk: 125 ml
3
In a small saucepan, combine 60 ml of soy milk, 250 ml of soy cream, 80 grams of sugar, vanilla seeds, and the pod. Place the saucepan over medium heat and cook until almost boiling. Pour in the milk with dissolved starch and continue to cook over medium heat, stirring constantly, until it reaches a milk jelly consistency. Remove from heat, take out the pod, rinse it, and dry it, then place it in the sugar bowl. Chill the future ice cream in the refrigerator overnight.
- Soy milk: 125 ml
- Soy cream: 250 ml
- Sugar: 80 g
- Vanilla pod: 1 piece
4
Take the cold jelly out of the fridge, pour it into the ice cream maker, and churn according to the instructions for 20-40 minutes. Transfer the finished ice cream to a container and place it in the freezer for about 3 hours until fully set.
5
If there is no freezer, immediately pour the jelly into a container and place it in the freezer. Take it out and stir the contents of the container every 20-30 minutes until it sets.