Fauxstachio Soy Nut Ice Cream
From mystic_river1 16 years agoIngredients
- 2 cups "Plain" soymilk shopping list
- - 4 eggs shopping list
- - 1 teaspoon corn starch shopping list
- - 1 cup powdered sugar shopping list
- - 1/2 - 1 teaspoon vanilla extract shopping list
- - roasted, salted edamame shopping list
- - 1/4 teaspoon salt shopping list
- - 2-3 drops green food coloring shopping list
How to make it
- separate eggs.
- Yolks go in a bowl, whites have no application in this recipe
- Pour the powdered sugar and corn starch over the yolks.
- whisk to combine. This may take considerable muscle power (or a hand-held blender) as the yolks will be somewhat reluctant to absorb all that sugar
- Put the soy milk and salt in a medium saucepan and heat until steaming hot (but not quite boiling).
- As the milk heats, consider a suitable platform for your bowl of egg yolks. It will be considerably agitated and you may not have a hand free to hold it, so you might want to put a towel down as a sort of "foot" for the bowl.
- Place the bowl on top of this, have your whish handy
- Once the soy milk is hot, take a smallish ladle and scoop some up.
- Start beating your yolk mixture.
- DO NOT add the hot milk to the yolks before you start whisking or you will end up with scrambled eggs.
- Slowly, carefully drizzle the milk into the yolks, whisking as you go. Slowly add more hot milk until you've added about half of it to the yolk mixture.
- You have just tempered your custard, allowing the egg yolks to reach a high temperature without curdling
- Pour the tempered egg mixture into the saucepan with the remaining milk.
- Return it to low heat, stirring constantly, until it reaches desired thickness.
- Take your spatula and run your finger horizontally through whatever sticks to it.
- If you get a continuous line through the material with no drooping or dripping,=desired thickness.
- Pour your custard into a wide pan and put it in the fridge to chill.
- This would also be the time to add vanilla extract if you need/want to.
- This gives us time to prepare the chunky bits.
- Pour some (how many is really up to taste) roasted edamame into a plastic bag and put it on something non-fragile.
- Terminate with moderate prejudice. Don't go hog-wild with the beat stick, because doing so will result in teeny tiny bits of nut instead of nice-sized chunks. Just crush, don't maim, kill, or destroy.
- Pour them out of the bag.
- Go through the rubble. You are looking for the inner meat of the "bean,"
- Remove and dispose of the hull,
- These are relatively tasty, but their texture is not conducive to ice cream enjoyment.
- Set aside the "nut" fragments for later use.
- your ice cream base will have cooled by now.
- fire up your ice cream machine and start it churning.
- Add the food coloring now if you choose to use it.
- (If you lack an ice cream machine, you can freeze it mostly-solid in the flat pan, then put it through a food processor and finish freezing for a similar consistency. Add the nuts after processing if you take this course.)
- This mixture is somewhat hesitant to freeze; it takes about 15 minutes before it even started thickening.
- Once it does start to thicken, toss in your dried edamame bits.
- Once the ice cream machine/food processor has done its work, freeze at least an hour before serving.
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