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1
Place soy milk in a saucepan over medium heat.
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2
Slit vanilla bean down the middle and scrape out the insides into the soy milk.
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3
Add the bean as well and simmer for about 20 mins (I don't think any longer will add any more vanilla flavour).
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4
After 20 mins the milk will have reduced by about 1/2 cup.
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5
Measure and bring liquid back to 2 cups.
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6
Add sugar and bring to steaming over medium heat.
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7
While soy milk is heating back up, skim coconut cream from the coconut milk and add enough soy creamer (or milk) to bring the volume to 2 cups.
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8
Whisk smooth, then take about 1/2 cup of the mixture and mix with the arrowroot, making sure it is totally dissolved.
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9
CHEAPER VERSION.
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10
replace vanilla bean with 2 tsp vanilla extract (the real stuff).
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11
Skip steps 1 and 2, and add the vanilla at the end with the coconut cream.
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12
COOKIES n' CREAM VARIATION.
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13
crumble 12 chocolate sandwich cookies and add to mixture during the final three to four turns of the machine.
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14
You can probably get away with reducing the vanilla to 1 tsp, too.
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15
When the milk is steaming, slowly whisk in arrowroot mixture and cook, whisking constantly, until mixture is thick and glossy.
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16
Whisk in coconut mixture.
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17
It should still be glossy--if not, cook until it is.
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18
Remove from heat and let cool.
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19
When cool, remove vanilla bean, cover, and refrigerate overnight.
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20
Make ice cream according to the directions that came with your maker.
