Over the past year I have had quite a bit of success making all different parve ice creams, but the basic flavor that has eluded me is plain old vanilla. Because vanilla is a much more delicate flavor than say chocolate or peanut butter the flavor of the base ingredients come through more strongly which often means that parve vanilla ice cream has a very noticable soy or nutty flavor. I have been wanting to find a good recipe for vanilla ice cream because it is like the little black dress of desserts, an appropriate addition to any occasion. Also, vanilla ice cream makes a great base for a variety of mix-ins and variations, so once you have a good vanilla base recipe the possibilities are virtually endless.
Well, I can’t say I am quite there yet, but this recipe came way closer than any other I have tried. The flavor is fantastic, the only problem was the the texture which came out a bit more icy than creamy. This may be because after I poured the chilled mixture into the ice cream mixture I noticed that all the tapioca starch that was supposed to be thickening the mixture was sitting at the bottom of the bowl. Oops! I may not have cooked it quite long enough. I will certainly be trying to get it perfect because the flavor was great, and even a bit icy it went well with pie and the left overs made great ice cream pops dipped in homemade magic shell. Also, it is possible to make the recipe soy-free which is great for people with soy allergies
2 cups soy or other non-dairy milk
1/2 cup soy or rice milk powder
1/2 cup tapioca flour
1/2 teaspoon salt
2 cups soy milk or other non-dairy milk
1/2 cup oil
1 cup sugar
1/2 cup light corn syrup
3 Tablespoons vanilla extract
In a bowl set over a pan of simmering water, using a hand mixer or immersion blender, whip the 2 cups of milk, milk powder, tapioca flour, and salt until smooth. Add the remaing milk and heat, beating, until very hot but not boiling.
Add the eggs, oil, sugar and corn syrup and whip 2 more minutes. Add the vanilla extract and whip just a few more seconds.
Chill the mixture completely in the refrigerator. Transfer into a 2 quart ice cream maker and freeze according to the manufacturer’s instructions.
Note: Most home ice cream makers have a 1 1/2 quart capacity. I made a whole batch of ice cream and froze half, refrigerating the rest. I then refroze the canister overnight and froze the rest of the ice cream the following night.