Soy Milk Ice Cream – a delicious recipe with soy milk, heavy cream, sugar, egg yolk, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine soy milk, heavy cream, 7 T sugar, and salt in a sauce pan and bring to a boil.
2
While waiting for the milk to cool, beat the egg yolk and 2 T sugar until well combined.
3
Slowly ladle about half of the hot milk mixture into the egg yolk while whisking constantly.
4
Return the milk-egg mixture back to the remaining half in the sauce pan and heat to 180-185F, stirring constantly.
5
Cool the milk below 40F using either an ice bath or by letting it sit the refrigerator for several hours (only put in the refrigerator after allowing to cooling to room temperature first). The colder start temperature allows the ice cream to freeze faster, minimizes iciness.
6
Churn in ice cream maker until the consistency of soft-serve.
7
Transfer to a lidded container, but press plastic wrap against the surface before placing the lid on.
8
Place in the freezer to firm up for at least an hour.
488
kcal
Calories
32
g
Fat
42
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 3/4 cups high-quality soy milk (see note above), 1 1/4 cups heavy cream, 9 tablespoons sugar, 1 egg yolk, and more.
Yes, Soy Milk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
