Zutaten für Vanilla Soy Ice Cream
- Powdered Sugar
- Egg Yolks
- Cornstarch
- Soymilk
- 1 teaspoon pure vanilla extract
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Zubereitung von Vanilla Soy Ice Cream
- In a medium bowl, whisk together 4 large egg yolks, 1 cup granulated sugar, and 1/4 cup cornstarch until pale and slightly thickened.
- In a separate saucepan, heat 4 cups soy milk over medium heat until steaming (do not boil).
- Slowly pour the hot soy milk into the egg yolk mixture, whisking constantly to prevent curdling.
- Stir in 1 teaspoon pure vanilla extract.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. This removes any lumps and ensures a smooth texture.
- Cover the custard and chill in the refrigerator for at least 3-4 hours, or preferably overnight, to allow it to fully chill.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
137g
Fat
8g
Carbs
12g
