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AnswerMy son is lactose intolerant, so we make ice cream with vanilla flavored soy milk, and usually add bananas and blueberries at about the half way point. It is delicious, healthy and satisfying. We have used other fresh fruits as well, such as peaches and strawberries. We have also made chocolate ice cream with the chocolate soy milk, and added nuts and tiny marshmallows.

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The best vanilla ice cream I ever made was from soy cream purchased by mistake in place of cow milk cream. Ice cream made (mostly) from cream and with egg yolks is actually much easier to make than from milk, as the higher fat content means it is creamier and there is little ice crystal formation, so you can make it into any container that goes into the freezer, no need for a special ice cream maker. The recipe couldn't be simpler, involving only soy cream and milk, egg yolks, sugar and vanilla. Here is my recipe for about one liter of French vanilla soy ice cream:

  • Fill a crock with granulated white sugar, add a few fresh pods (or beans) of Bourbon vanilla, they should be dark black and slightly oily. Every day for the next few days, remove the vanilla pods, mix the granulated sugar in the crock and replace the pods. This will prevent the moisture in the pods to form a block of sugar around the pods. Once the pods are dry enough, you have a whole crock of strongly scented vanilla sugar to use in any recipe. Replace the sugar as you use it, and replace the vanilla pods every 6 or 12 months depending on your usage.
  • Prepare 2 large pans, one of boiling water, one filled with ice cubes.
  • Simmer 2/3 pint of soy milk and one pint of soy cream with two vanilla pod halved lengthwise to let the seeds infuse into the milk. Remove the vanilla pod and let it stand for a couple of minutes.
  • While the milk and cream cools down just a bit, whisk 6 large egg yolks with 1 cup of vanilla sugar (see above) until frothy.
  • Incorporate the milk into the egg mixture with the whisk, very slowly at first, to prevent any curdling, faster as the mixture gets warmer.
  • Put back the whole mixture into the large pan of lightly boiling water, and stir constantly with a wooden spoon until a custard is formed and coats the spoon.
  • Move the bowl or pan containing the custard into the ice water pan and let it rest for two hours, stirring a few times. If you have an ice cream maker, you can put the mixture straight into it at that stage.
  • If not, replace the ice water bath, put everything in the fridge for another couple of hours, it should then be cold enough to be put into the freezer. Stir a few more times, the ice cream should be smooth and ready in another couple of hours.

Tips: For a stronger French vanilla flavor, add a few drops of vanilla liquor to the custard just before cooling it. I like the look and taste of the black vanilla seeds, so I usually add a bit of vanilla powder to the milk and cream. Adjust sugar depending on taste. Add some fleur de sel sea salt flakes to the custard just before freezing for more nomnomnominess.

Beat the remaining 6 egg whites, add sugar and ground hazelnuts or almonds to make macarons, they will be perfect with the ice cream.

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Q: What is a good soy milk ice cream recipe with no gelatin or tofu for a standard ice cream maker?
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