February 2010 . Soy Lemon Ice Cream
Four years ago, during a time I like to refer to as Sacramento’s great summer heat wave, I decided to venture into the realm of homemade ice cream. Little did I know, my life would completely transform and I would never look at ice cream the same. The whirling machine hummed as it churned the smooth creamy mixture. When I took my first lick, my taste buds were so delighted with the frozen creamy goodness that I stopped buying ice cream from the grocery store and never looked back. In general, I’m not a big ice cream eater, but when I do have some, I savor each and every moment.
The above image is of a new home recipe, soy lemon ice cream. I love cream-top milk and when possible, try to incorporate it into as many recipes as I can. There’s nothing quite like spooning that thick top layer out of the bottle and savoring its taste and texture. But on this particular Saturday, it was so blustery wet out that I didn’t have it in myself to don my coat, pull on my elephant rain boots and trudge to the market. I had to make do with what I had on hand.
Using a tried-and-true recipe that I’ve changed and altered over time, I decided that logically I could substitute milk with soy on a 1:1 ratio. It only occurred to me while I was pouring the custard into the ice cream maker that a 1:1 ration might not work. But that’s OK. I’m well on my way to becoming a mad scientist for all things sweet and in about 30-40 minutes I would get my answers.
Soy Lemon Ice Cream
Makes 1 Quart
| 1 1/2 cups soy milk 1 1/2 cups heavy whipping cream 1 lemon, zested 1 vanilla bean, split lengthwise |
In a heavy 2-quart saucepan, combine soy milk, cream and lemon zest. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the soy mixture and then add the vanilla bean. |
| Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes. | |
| 6 egg yolks 1/2 cup sugar |
Meanwhile combine the egg yolks and sugar in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve. |
| Remove the milk mixture from heat and gradually whisk about 1/2 cup of the hot soy mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan with the remaining hot soy milk. Cook over medium heat, stirring constantly with a wooden spoon. Keep the custard at a low simmer, until it is thick enough to coat the back of the spoon, 4-6 minutes. Do not let the custard boil. | |
| Strain through a fine mesh sieve into a bowl. Discard the vanilla bean. | |
| Cool and cover the custard with plastic wrap, pressing it directly on to the surface of the custard to prevent a skin from forming. Refridgerate until chilled, at least 3 hours or up to 24 hours. | |
| Pour the custard into an ice cream maker and freeze according to ice cream maker’s instructions. Transfer ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving. |
Editor’s note: the original recipe for my first batch (vanilla bean ice cream) has long since become lost in the crevices of my mind—but when I do manage to locate it, I will definitely post (and credit). It’s a good basic ice cream and well worth it to try.
related post
- mastering the art of french cooking
- persimmon tart
- a day in the life of a baker
- crafty symptons
- new spaces
I love this and I hope you post more often. Like everyday. Show yourself off!
[...] have captivated my mind, leading me down new avenues and possibilities. (And yes, sometimes my posts tend to get published out of [...]
[...] My sister came up with the great idea to bring ice cream to my grandfather. He’s a sucker for sweets, and given how hot the day was, it was the perfect treat. He was surprised to see us and immediately went get us a bowl of lotus soup (and a second bowl for ice cream). My sister choose strawberry flavor, which was is the combination of one of my favorite berries and frozen treats. The three of us sat and enjoyed the ice cream, making sure to eat as fast as we could to keep it from dripping all over the place. This reminds me–it’s now ice cream making season! [...]