Since I can’t eat dairy products, particularly milk, Summer is quite boring not to be able to lick creamy ice cream. Apart from my homemade Plum Butter Ice Cream, any other ice cream using milk and cream has failed the muscle test. There’s an option though, other than being miserable, to replace milk with soy milk that is. So, here’s my first soy milk ice cream ever! It is quite nice, to be honest, although you need to switch your creaminess level from cow’s milk to soy one. It may not be the same, but the addition of chocolate chips is awesome!
Soy Milk Chocolate Ice Cream
1 liter plain soy milk
1 tsp vanilla bean paste
½ cup caster sugar
8 egg yolks, separated
200g no-added sugar dark chocolate, shaved or chopped
Put soy milk and vanilla bean paste in a saucepan and put it on the stove over a low heat until warm. Meanwhile, whisk egg yolks with caster sugar until well combined. Pour in the warm soy milk. Bring the saucepan to the stove and cook on a low heat until the mixture thickens. Remove from the heat and let cool. Pour into a freezer container, cover and freeze for 2 hours. Remove from the freezer, put the ice cream into the food processor. Pulse until smooth. Pour into a freezer container and fold in chopped chocolate, mix well. Freeze again until ready to use. Makes 1 liter.