How do you take yummy, delicious, milky, creamy, coma-inducing ice cream and make it dairy-free? You use SOY MILK! One of my most favorite Christmas presents this year was my very own ice cream maker.
And my most favorite ice cream made thus far was a maple-pecan dairy ice cream. I used this recipe but replaced the walnuts for pecans. Make sure you candy the nuts, as it makes it absolutely delicious.
Using a custard base and similar instructions, I’m making what I hope will be a new favorite flavor (and my stomach won’t hate me after eating it).
Soy Coffee Ice Cream
Yield: approx. 3 cups (1.5 pts)
2 cups [15.5 oz] soy milk (I used Tesco Unsweetened Soya, but use your favorite, especially if you are used to sweetened soy milk.)
2/3 (4.75 oz] cup granulated sugar
3 egg yolks
1 – 1.5 Tbsps instant coffee (depending on how strong you like it)
1/2 – 1 teaspoon vanilla extract (optional for vanilla latte flavor)
1. Combine soymilk and instant coffee in a medium sauce pan. In a medium bowl, combine eggs, sugar, and salt. Whisk to combine. Set aside another bowl and place a mesh strainer on top.
2. Over medium-low heat, warm the soymilk, stirring occasionally, until almost boiling (small bubbles will appear around edges of pan).
3. Slowly pour about half the warm soy mixture into the egg yolks, whisking constantly (this is to slowly raise the temperature of the eggs and hopefully not curdle them). Pour the mixture back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, making sure to scrape the sides and bottom of the pan occasionally. Keep stirring until the mixture thickens and coats the back of the spoon. To test, draw a line on the back of your spoon with your finger. The custard should stay in place and not run – mine did drip some, but I could tell it was thickened (if you’re using an instant-read digital thermometer, the mixture should be between 170 and 175 degrees F). You do NOT want it to reach boiling.
5. Pour the custard through the mesh strainer and let cool briefly, then stir in vanilla extract (if using). Place plastic wrap on top of custard (to discourage a film forming) and allow the mixture to cool to room temperature, stirring occasionally (you can speed up the process by placing the bowl in an ice bath), then cover and refrigerate for at least 8 hours, or overnight.
6. Churn the Ice Cream: Freeze the custard mixture in an ice cream maker according to the manufacturer’s directions. Transfer to a freezer-safe container and store in the freezer.
Note> Instructions for the above recipe were mostly copied from the Brown Eyed Baker’s Maple-Walnut Ice Cream Recipe