Fauxstachio Soy Nut Ice Cream |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 2 |
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This is a surprisingly fine-grained, creamy dairy-free frozen custard. Ingredients:
2 cups plain soymilk |
- 4 eggs |
- 1 teaspoon corn starch |
- 1 cup powdered sugar |
- 1/2 - 1 teaspoon vanilla extract |
- roasted, salted edamame |
- 1/4 teaspoon salt |
- 2-3 drops green food coloring |
Directions:
1. separate eggs.
2. Yolks go in a bowl, whites have no application in this recipe
3. Pour the powdered sugar and corn starch over the yolks.
4. whisk to combine. This may take considerable muscle power (or a hand-held blender) as the yolks will be somewhat reluctant to absorb all that sugar
5. Put the soy milk and salt in a medium saucepan and heat until steaming hot (but not quite boiling).
6. As the milk heats, consider a suitable platform for your bowl of egg yolks. It will be considerably agitated and you may not have a hand free to hold it, so you might want to put a towel down as a sort of foot for the bowl.
7. Place the bowl on top of this, have your whish handy
8. Once the soy milk is hot, take a smallish ladle and scoop some up.
9. Start beating your yolk mixture.
10. DO NOT add the hot milk to the yolks before you start whisking or you will end up with scrambled eggs.
11. Slowly, carefully drizzle the milk into the yolks, whisking as you go. Slowly add more hot milk until you've added about half of it to the yolk mixture.
12. You have just tempered your custard, allowing the egg yolks to reach a high temperature without curdling
13. Pour the tempered egg mixture into the saucepan with the remaining milk.
14. Return it to low heat, stirring constantly, until it reaches desired thickness.
15. Take your spatula and run your finger horizontally through whatever sticks to it.
16. If you get a continuous line through the material with no drooping or dripping,=desired thickness.
17. Pour your custard into a wide pan and put it in the fridge to chill.
18. This would also be the time to add vanilla extract if you need/want to.
19. This gives us time to prepare the chunky bits.
20. Pour some (how many is really up to taste) roasted edamame into a plastic bag and put it on something non-fragile.
21. Terminate with moderate prejudice. Don't go hog-wild with the beat stick, because doing so will result in teeny tiny bits of nut instead of nice-sized chunks. Just crush, don't maim, kill, or destroy.
22. Pour them out of the bag.
23. Go through the rubble. You are looking for the inner meat of the bean,
24. Remove and dispose of the hull,
25. These are relatively tasty, but their texture is not conducive to ice cream enjoyment.
26. Set aside the nut fragments for later use.
27. your ice cream base will have cooled by now.
28. fire up your ice cream machine and start it churning.
29. Add the food coloring now if you choose to use it.
30. (If you lack an ice cream machine, you can freeze it mostly-solid in the flat pan, then put it through a food processor and finish freezing for a similar consistency. Add the nuts after processing if you take this course.)
31. This mixture is somewhat hesitant to freeze; it takes about 15 minutes before it even started thickening.
32. Once it does start to thicken, toss in your dried edamame bits.
33. Once the ice cream machine/food processor has done its work, freeze at least an hour before serving.
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