Ingredients
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1
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4
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1
-
2
-
1
-
-
-
-
-
-
-
-
-
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Directions
Vanilla Soy Ice Cream,This is a great frozen treat, especially for people who can’t tolerate dairy. It tastes like old-fashioned vanilla ice cream… really! Give it a try! Prep time includes time to chill.,Not my cup of tea because I dislike the strong egg flavor. Perhaps it’s because we use free range eggs – they have a stronger flavour than caged eggs.,I have finally found my dairy free ice cream! This is amazing! I love soymilk and especially the extra protein it provides. I have tried different coconut milk ice creams and just don’t like the taste. I added 1/2 cup of powdered erythritol and 1/2 cup of Splenda (which was a little too sweet, so will use 1/4 cup next time or try Stevia. I also added 1/4 cup of no sugar peanut butter. Just amazing low carb treat! According to MyFitnessPal, for total 4 servings, 1 serving then has only 7 net carbs (and 10 grams of protein!). Will try Stevia next time to get that net carb count lower.
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Steps
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1
Done
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Put the Eggs Yolks, Sugar, and Corn Starch Into a Bowl; Whisk the Mixture Together. |
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2
Done
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Heat the Soy Milk; Slowly Pour the Hot Soy Milk Into the Mixture While Continuing to Beat. |
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3
Done
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Add the Vanilla Extract. |
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4
Done
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Gently Heat the Mixture Until It Thickens. |
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5
Done
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Let the Mixture Cool in the Refrigerator For 3-4 Hours. |
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6
Done
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Pour the Mixture Into an Ice Cream Maker; Make Ice Cream Following the Instructions of the Machine. |
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7
Done
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Note: I'm not Sure Exactly How Much Ice Cream This Yields, but I Made It in My 1 1/2 Quart Ice Cream Maker and There Was Room to Spare! |
