This vanilla ice cream is perfect on its own or as a sweet accompaniment to all types of desserts.
- Recipe by Christie Connelly
- Serves 1
- Prep Time 4.5 hours (including chilling time)
- Cooking Time 1 hour
- 250ml pouring cream
- 500ml Vitasoy Soy Milky Lite
- 2 tsp vanilla extract
- 5 egg yolks
- 100g caster sugar
- Heat cream, soymilk and vanilla in a small, heavy-based saucepan over medium heat until simmering. This should take about 5 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil. Take it off the heat.
- Whisk together the egg yolks and caster sugar in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the soymilk mixture into the egg mixture and quickly whisk until well combined.
- Clean the saucepan and return to medium heat. Pour in the mixture and cook, stirring constantly, until thickened to form a custard. This will take about 5 minutes. You can check if it is thick enough by dipping the spoon into the custard and then running your finger along the back of the spoon. If the fingermark remains in place, it is ready.
- Cool in the saucepan until there is no steam rising from the custard, then transfer to a heatproof container. Cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 4 hours or until completely cold.
- Pour the cold custard into the bowl of an ice cream maker, set to desired setting and churn. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.
– I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section.
– If you would like to make a dairy-free ice cream then you may substitute the pouring cream with dairy-free thickened cream available in the long life milk section of the supermarket.