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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  • ahmed1 16 years ago
    Hi Joymarie.This is great.I am looking for Wasabi ice cream recipe,do you have any idea about it??
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  • organicmama 16 years ago
    What a great non-dairy recipe. Thanks.
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