Desserts
Dairy Free Vanilla Custard Ice Cream
10
Dairy Free Vanilla Custard Ice Cream
10
Another version of a dairy free vanilla ice cream, but this version is a traditional cooked custard version, which makes it a bit creamier. If you are not allergic or intolerant to eggs, this is a great one to try.
Nutritional analysis per serving (using soy milk, based on ½ cup): Calories 142(19% from fat)
carb. 26g
pro. 3g
fat 3g
sat. fat 1g
chol. 105mg
sod. 44mg
calc. 23mg
fiber 0g
carb. 26g
pro. 3g
fat 3g
sat. fat 1g
chol. 105mg
sod. 44mg
calc. 23mg
fiber 0g
Ingredients
- 3 cups dairy-free milk (soy, hemp, rice, almond, etc.)
- 1 cup granulated sugar
- 1 pinch sea salt
- 1 to 2 teaspoons pure vanilla extract
- 5 large egg yolks
Preparation
- In a medium saucepan set over medium-low heat, add the milk, half of the sugar, salt and the vanilla extract. Whisk to combine and bring the mixture just to a boil.
- While the milk mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
- Once the milk mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk/sugar mixture. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook. the process should only take a few minutes.
- Pour the mixture through a fine mesh strainer and bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
