After baking apple pie yesterday, I decided that vanilla ice cream (technically custard since we’ll be using egg) was going to be a necessary addition to the pie and since dairy-free ice cream is not readily available at the local grocery store, I decided to make my own.
The first step is to heat the almond milk on the stove over medium heat. This will be used to cook the eggs in later steps. Make sure to stir it occasionally so you don’t scald it. Bring it to a simmer and then let it simmer for about 2 minutes. Turn the heat off and remove it from the hot burner. You want the milk to cool to a temperature that will not scramble your eggs later.
While your milk is heating, crack 6 eggs and add the yolks to a large bowl. Whisk the yolks until the yellow color turns lighter. You want to add air to the eggs to make a fluffier ice cream. After you see the color change, slowly whisk in 3/4 cup of white granulated sugar. Continue to whisk as you add the sugar. The color will lighten further and it will thicken. You want to whisk until you see the egg and sugar mixture create ribbons as you pill the whisk out.
Slowly add 1/3 cup of the warm milk to temper the eggs, whisking rapidly. If you add the milk too quickly, you will scramble the eggs. Slowly continue to add the rest of the milk whisking the entire time.
Finally, add 1 1/3 tbsp of vanilla. You don’t want to add it before this point because cooking vanilla too much can destroy its flavor.
Place the custard mixture in the refrigerator for at least 4 hours but preferably over night. Make sure that your ice cream maker’s bowl is in your freezer chilling as well. After your mixture is fully chilled, add it to your ice cream maker, churn it for 20-30 minutes, until it has the texture of soft serve ice cream. You can serve it as is or place it in the freezer to turn it into hard serve ice cream.
3 c almond milk
6 egg yolks
3/4 white granulated sugar
1 1/3 tbsp vanilla extract
Bring the almond milk to a simmer over medium heat stirring occasionally. Simmer for 2-3 minutes. Remove from heat to cool.
Whisk 6 egg yolks until they lighten in color. Slowly add 3/4 c sugar whisking until ribbons form as the whisk is removed.
Add 1/3 c of the warm (not hot) milk to the egg mixture whisking rapidly to temper the eggs. Slowly add the rest of the milk whisking the entire time.
Add the vanilla and stir until combined.
Refrigerate at least 4 hours to chill completely. Add to the frozen ice cream maker and churn for 20-30 minutes; until it has the consistency of soft serve ice cream. Serve as is or place in freezer to harden further.