Cinnamon and Nutmeg Soya Ice Cream
The Meatmen
December 24, 2018
An appropriate way to complement your Christmas feasting, this recipe is wholesome and yummy for the whole family.
You will need an ice cream maker, like the Cuisinart ice cream maker that we used. We used NutriSoy Fresh Soya Milk, mixing it with an egg yolk mixture, and whisk it up until it’s nicely thickened. Spice it up with cinnamon and nutmeg, and you’ll be on your way to enjoying this Christmas-ey dessert!
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Ingredients
Adjust Servings
| 140g egg yolks (8 egg yolks) | |
| 20g cornstarch | |
| 60g sugar | |
| 300ml NutriSoy Fresh Soya Milk | |
| 180g whipping cream | |
| ½tsp cinnamon | |
| ⅛tsp nutmeg | |
| ¼tsp salt |
Directions
1.
Freeze Cuisinart bowl for 6 hours or overnight.
Mark as complete
2.
Whisk egg yolks, cornstarch and sugar.
Mark as complete
3.
Heat 300ml soy milk in a saucepan til steaming. Pour in a thin stream into egg yolk mixture whisking constantly. Return mixture to the saucepan and cook until almost thick enough to coat a spoon.
Mark as complete
4.
Switch off heat. Whisk for a while more, the custard will thicken further.
Mark as complete
5.
Press custard through a sieve.
Mark as complete
6.
Whisk in 180g whipping cream. Add cinnamon, nutmeg and salt.
Mark as complete
7.
Bring batter to room temperature. Press cling wrap on the surface and refrigerate for 1 hour.
Mark as complete
8.
Churn the chilled custard mixture for 25 minutes
Mark as complete
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