Crohn’s Recipe: Dairy free vanilla soy ice cream (vanilla, also good as a base for flavors)
Fills a 1.5 quart ice cream maker
3 cups unsweetened plain soy milk
6 egg yolks*
3/4 cup sugar or evaporated cane juice
1 1/2 teaspoons tapioca starch
2 vanilla beans or 1 1/2 teaspoons vanilla extract**
Heat the soy milk and salt over medium heat while you separate the eggs. Whisk yolks with sugar or evaporated cane juice, tapioca starch and vanilla extract if using. Once the milk begins to heat, stir constantly until warm (not boiling) and beginning to form small bubbles.
SLOWLY whisk milk into egg mixture. Once fully combined, pour back into pot and heat on medium. If using vanilla beans (sliced lengthwise and scraped), add it all to the milk mixture. Cook, without boiling, until thickened (coats the back of a spoon). Pour into a bowl set in an ice bath. Once cool, add to ice cream maker.
Dairy free and gluten free recipe: Do a quick Google search as to whether eggs are dairy free, and you’ll find all sorts of information on animal by-products, dairy and lactose. The recipe has eggs, but no cow, goat or etc. milk; so I consider it dairy free. Most soy milks are gluten free, but confirm the brand to ensure the recipe is gluten free.
*Yolks are best but I’ve also successfully made this with whatever eggs I have available, w/the ratio of 1 whole egg = 2 egg yolks. Typically I stick with yolks and use reserved whites for breakfast!
**Vanilla extract is fine if this is a base for a more robust flavor (mocha/coffee, mint chocolate chip, peanut butter, etc.). If the flavor is vanilla or vanilla-based (cookies and cream, cookie dough, vanilla fudge swirl, etc.), it is ESSENTIAL to use vanilla beans. Especially with the soy milk.