This stuff is truly too good to be true. It’s all things ice cream should be, but without the dairy. I can’t say enough good things about these not ice cream recipes from Couldn’t Be Parve. Except that I am delighted, and inspired. I have a few good ideas about some variations that I hope to explore this summer.(While I LOVED this ice cream, I think mine could have stood a little stronger cinnamon flavor – it seemed a little light).
Cinnamon ice cream
3 cups almond milk (unsweetened)
1 cup soy milk powder
1/2 cup vegetable oil
3/4 cup sugar
pinch of salt
10 3″ cinnamon sticks, broken up
6 large egg yolks
In a medium saucepan, whisk together 2 cups of almond milk, the soy milk powder, oil, sugar, and salt. Add the cinnamon and heat the mixture until warm. Remove the saucepan from the heat, cover it, and let it steep for 1 hour.
Reheat the mixture until warm, and whisk it to recombine the oil that may have floated to the top. Strain out the cinnamon by pouring the mixture through a fine mesh strainer into a medium bowl. Return the mixture to the pan and place the egg yolks in the bowl, whisking to combine. Place the remaining cup of almond milk in another medium bowl and set the strainer on top.
Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Place the bowl over an ice bath and stir until cool.
Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.
(let it sit out for 15-20 minutes after it’s been sitting in the freezer, so it will soften a little – best texture this way). Makes about 1 quart.