LOW CALORIE

Soy Vanilla Ice Cream

Baking and Desserts | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Soy Vanilla Ice Cream

Ingredients

Soy Vanilla Milk - 4 fl oz
Soy Meat - 8 fl oz
Sugar - 2.8 oz
Corn Starch - 3 teaspoons
Vanilla Pod - 1 piece

Step by Step guide

Step 1

Slice the vanilla pod and scrape out as many black vanilla seeds as possible with the tip of a knife. Set aside temporarily.

Step 2

Dissolve the cornstarch (or tapioca flour or arrowroot, but cornstarch is easier) in 65 ml of soy milk and let it sit for a couple of minutes.

Step 3

In a small saucepan, combine 60 ml of soy milk, 250 ml of soy cream, 80 grams of sugar, the vanilla seeds, and the pod itself. Place the saucepan over medium heat and cook until almost boiling. Pour in the milk with the dissolved cornstarch and continue to cook over medium heat, stirring constantly until it reaches the consistency of a milk pudding. 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.

Step 4

Remove the cold pudding from the refrigerator, transfer it to an ice cream maker, and churn according to the instructions for 20–40 minutes. Once ready, transfer the ice cream to a container and place it in the freezer for about 3 hours until fully set.

Step 5

If you don't have an ice cream maker, immediately transfer the pudding to a container and place it in the freezer. Stir the contents of the container every 20–30 minutes until set.