Caramel Swirl Soy Ice Cream
Who doesn’t love ice cream? The smooth, creamy taste of whichever flavor you choose to indulge in. With so many ice cream shops offering a never ending range flavor creations, the combinations can be unending.
I have a really good friend who also loves Ice cream. Problem is, her whole family is lactose intolerant. Now, I can’t imagine ever having to give up whole milk, but, I took on the challenge of creating some really good soy ice cream for her family. Here’s what I did:
2 C Vanilla Silk (milk)
4 Egg Yolks
1 1/2 tsp Corn Starch
1 C Powdered Sugar
1 tsp Vanilla
Heat the milk over a medium heat. Keep an eye on it. You want to heat it until bubbles begin forming on the sides. It doesn’t need to come to a boil.
While your milk is heating, whisk egg yolks in a mixing bowl. I like for them to get a little lighter in color.
Dump in your corn starch and powdered sugar. Whisk until it becomes smooth and liquidy. Don’t freak out if it clumps up instantly.
It’s ok. It will all incorporate if you keep whisking. Doesn’t take long, about 30-45 seconds at most and you’re ready to rock.
Once your milk gets little bubbles around the outside, it’s time to temper your egg mixture. (If it boils over, you can still use it as long as it doesn’t taste burned and you didn’t lose too much. Just let it cool a bit and taste it. ) You can do this a few ways. The simplest is to use a ladle. Take a ladle full of hot milk and very slowly add it to your egg mixture, being sure to whisk while adding the milk. Tempering raises the temperature of your eggs without cooking them.
Add another ladle of milk, or about 1/3 of the pot, and whisk well. Pour the egg mixture back into the hot milk, whisking to incorporate. Return the heat to medium and stir with a wooden spoon or heat proof spatula. Let the mixture thicken until it coats the back of your spoon. You should be able to run your finger down the middle of the spoon.
Yep! It’s done. Now, pour it through a sieve to make sure you don’t have any strange clumps in your ice cream. Stir in the vanilla. Pour it into a freezable container with a lid or cover a container with plastic wrap. Put in the freezer for 2-3 hours to chill.
I’ve found that ice cream made with milk will churn better with less freezing time than ice cream with soy.
** Now for the caramel part! Use your own caramel recipe, or check out my simple recipe. You can also use a premade sauce. If you make it yourself, give it time to cool to at least room temp.
Once you notice your ice cream Is sufficiently chilled, at least 40 degrees F, pour it into your ice cream maker and follow the manufacturer’s directions. Once it’s finished churning, return it to the freezer in a container and add the caramel. Pour it over the top of the ice cream, and gently stir through with a spoon. You don’t want to blend them, just swirl it through. item it in the freezer until sufficiently frozen, at least 1-2 hours. Once it’s ready, top it with additional caramel sauce for a decadent dessert. Enjoy!!!