Vanilla Ice Cream
I’ve been making this ice cream for years, ever since I bought my little Krups ice cream maker. The recipe works like a charm, as long as you follow the directions: freeze the bowl properly (the colder the better), make sure the custard thickens nicely, and cool it enough before making the ice cream.
Equipment
- Ice cream maker
Ingredients
- 1 1/2 cups coconut cream
- 1 1/2 cups soy milk or other plant milk
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tbsp vanilla essence or a scraping from half a vanilla pod
Directions
- First, make sure you’ve frozen your ice cream bowl overnight.
- In a small bowl, whisk the cornstarch with 1/2 cup of the milk, making sure to remove any lumps.
- In a saucepan, combine the coconut cream, milk, cornstarch mixture and sugar.
- Bring to a boil, stirring often as it thickens.
- As soon as it begins to boil, remove from the heat and stir in the vanilla.
- Cool, cover and refrigerate for an hour or two.
- Pour into your ice cream maker and freeze according to the manufacturer’s directions.
- Serve immediately, and store the rest in airtight containers in the freezer.