It’s not very often that you run across a soy ice cream recipe that stands way above the rest. But here it is. The flavor is superlative, texture creamy, and there quite honestly is not a detectable hint of that “soy” flavor anywhere. Just good, wholesome ice cream. My unlimited gratitude to Couldn’t Be Parve blog. It takes a little extra work to make it, but it’s soooo worth it. This one is a definite keeper for me.
Burnt caramel ice cream
For the caramel mix-in:
1/2 cup sugar
3/4 teaspoon good quality sea salt
For the ice cream custard:
3 cups almond milk, divided
1 cup soy milk powder
1/2 cup canola oil
1 1/2 cups sugar
4 tablespoons salted margarine
scant 1/2 teaspoon sea salt
6 large egg yolks
1 teaspoon vanilla extract
To make the caramel mix-in: Spread the 1/2 cup of sugar in an even layer in a medium-sized heavy duty saucepan. Line a baking sheet with a silicone baking mat, or spray it lightly with oil.
Place the pot over medium heat and cook until the edges of the sugar begin to melt. Using a heatproof spatula, gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately sprinkle in the 3/4 teaspoon salt without stirring and pour the caramel onto the prepared baking sheet. Lift up the baking sheet immediately and tilt and swirl it almost vertically to get the caramel to form as thin a layer as possible. Set it aside.
To make the ice cream base: Make an ice bath by filling a large bowl about 1/3 full with ice cubes and adding enough water that they are just floating. Pour 1 cup of almond milk into a medium bowl. Set the bowl over the ice bath and place a fine mesh strainer on top of it.
In a medium bowl whisk together 1 cup of almond milk, the soy milk powder, and the oil. Set aside. Pour 1 1/2 cups sugar in a heavy saucepan in an even layer. Cook over moderate heat, until the edges of the sugar begin to melt. Using a heatproof spatula, gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately remove it from heat and stir in the margarine and salt. Once the margarine is melted gradually whisk in the almond milk mixture. The caramel may harden and clump. Place the pot over low heat and stir until the caramel is all melted. Stir in the remaining cup of almond milk.
Whisk the yolks in a small bowl and slowly pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the pan and cook the custard, stirring constantly, until it thickens. Make sure to stir all the way to the bottom and around the sides.
Pour the mixture through the strainer into the almond milk set over the ice bath. Stir in the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or overnight.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, crumble the hardened caramel praline into very little pieces.
Once the caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm. Makes one quart.