Soy Quince Ice Cream
Soy quince ice cream with vanilla and ginger: three soy products are packed into this dessert! It is said to help reduce hot flashes during menopause.
Ingredients
- 4 very fresh egg yolks
- 50 g sugar
- 10 g ginger (1 piece)
- 1 Vanilla bean
- 250 ml soy cream
- 250 ml soy drink (soy milk)
- 125 g soy yogurt alternative
- 0.5 Organic lemon
- 250 g quince jam (glass; preferably organic)
- Lemon balm (optional)
Instructions
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1.
Separate the eggs (use the whites elsewhere). Place egg yolks with sugar in a bowl and beat with hand mixer whiskers into a light, frothy cream.
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2.
Peel the ginger and slice it thinly. Split the vanilla bean lengthwise and scrape out the seeds.
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3.
Heat ginger and vanilla seeds with soy cream and soy drink in a pot until boiling.
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4.
Remove from heat, let cool slightly (the liquid must not boil anymore) and whisk into the egg yolk mixture.
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5.
Return the mixture to the pot and gently warm over low heat while stirring constantly until it begins to thicken.
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6.
Strain through a fine sieve into a bowl, let cool, then fold in the soy yogurt alternative.
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7.
Freeze the mixture in an ice cream maker for about 1½ hours (alternative: see tip below).
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8.
Squeeze the lemon. Measure out 2–3 tablespoons of juice and whisk it smooth with quince jam in a small bowl.
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9.
Stir the lemon‑quince mix into the frozen ice cream to create a marbled pattern, form into balls, and serve.
