Cinnamon and Nutmeg Soya Ice Cream

2 hours


6-8 scoops

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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Adjust Servings
140g egg yolks (8 egg yolks)
20g cornstarch
60g sugar
300ml NutriSoy Fresh Soya Milk
180g whipping cream
½tsp cinnamon
tsp nutmeg
¼tsp salt



Freeze Cuisinart bowl for 6 hours or overnight.
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Whisk egg yolks, cornstarch and sugar.
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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.
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Switch off heat. Whisk for a while more, the custard will thicken further.
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Press custard through a sieve.
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Whisk in 180g whipping cream. Add cinnamon, nutmeg and salt.
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Bring batter to room temperature. Press cling wrap on the surface and refrigerate for 1 hour.
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Churn the chilled custard mixture for 25 minutes
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