This is a base:
1 Dissolve your starch or cornstarch in your cold milk, then add the caster sugar and flavoring.
2 Pour into a saucepan and over heat thicken slowly while constantly stirring with a whisk, when you have boiled for 2 minutes transfer onto a baking sheet dusting with a little icing sugar.
3 When it is completely cold, pour into your ice cream maker with your soy cream until it sets.
There is your "base", then let your imagination take over.
A few tasty suggestions:
- addition of instant coffee (Trablit)
- chocolate powder type Van Hooten
- liquid caramel + a few grains of salt
etc...
The critical trap: whisk for exactly 2 minutes at a rolling boil, not longer. Stop dead and pour onto a plate dusted with icing sugar. That's what gives the smooth texture, no crystals. Perfect in summer heat or garden-party meals where you need something light. Soy cream brings the roundness that milk alone lacks.
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