Guess what? They’re back again with another wonderful recipe to share! This Vanilla Bean Ice Cream recipe couldn’t have come to us at a better time since we’re headed into the warm months of summer.
Vanilla Bean Ice Cream
Yields 1 quart.
- 2 ½ cups soy milk creamer
- ¼ cup brown rice syrup
- ½ cup evaporated cane sugar
- 3 tablespoons arrowroot powder, dissolved in 3 tablespoons soy milk creamer
- 1 vanilla bean, split lengthwise
- ⅛ teaspoon sea salt
- ¼ teaspoon vanilla extract
- Heat a small saucepan over medium heat. Add creamer, brown rice syrup, and sugar. Heat until sugar is dissolved, about five minutes. Add arrowroot mixture and stir until thick.
- Add seeds of vanilla bean pod by scraping small seeds out with the side of a paring knife. Stir well to incorporate seeds into the mixture. Remove from heat.
- Add sea salt and vanilla extract to milk mixture. Whisk to combine.
- Let mixture cool completely, about 30 minutes on the counter, then 30 minutes to one hour in the refrigerator.
- Transfer mixture to ice cream maker and process according to directions, about 30 minutes or when desired consistency is reached.
Recipe Tips and Variations
- Be sure to put your ice cream maker’s freezer bowl in your freezer at least 24 hours before making ice cream.
- You’ll find arrowroot powder in most health food stores. You may see a small jar in the spice section, but keep looking for a big bag near the flours in the baking aisle. Getting a larger quantity will save you some dough and you’ll have a big supply ready to make ice cream anytime.
Jenny and Heather, are co-owners of Los Angeles-based vegan cooking school Spork Foods, which travels to universities, health care companies, hotels, markets, and restaurants all around the world to teach chefs how to prepare tasty vegan meals.