As you’ve probably figured out by now, the only type of ice cream I indulge in is the dairy-free kind. Until recently, my options were limited with mostly disgusting options. Basically, it was the Tofutti Cutie Mint Chocolate Chip or nothing. But then I discovered the great dessert store Just Indulge and realized soy is making a comeback, or a firstback as the case may be. They have a lot of varieties of soy ice cream (mint chip, espresso, strawberry, etc.), all of which are delicious. But it’s not the easiest to get, mainly because parking in that neighborhood can be frustrating (sorry Marci, it’s true) and the ice cream is pricey.
So, as anyone with a fairly new ice cream maker would do, I made my own. I started with a basic vanilla recipe I found all over the Internet (I’m not sure where it originated, but Google “soy ice cream recipe” and you’ll get it) and made a few minor adjustments, as I’m prone to do. Rather than sticking with traditional vanilla which I’ve always found exceedingly boring, I went with my favorite – you guessed it: mint chocolate chip.
This was great – an ice cream that even my dairy-loving, soy-condemning family would love. And one that I could actually enjoy with them.
Mint Chocolate Chip Soy Ice Cream**
8 egg yolks
2 cups powdered sugar
2 teaspoons corn starch
1 quart vanilla soy milk
1 teaspoon mint extract
2 ounces shaved semi-sweet or dark chocolate bar
Whisk the egg yolks until well-combined, then add the powdered sugar and cornstarch. Mix well and set aside.
Heat the soy milk in heavy-bottomed pot over medium heat until it just comes to a boil. Stir frequently to prevent burning and be careful not to let the milk boil over (big mess, not good). Once heated, remove the pot from the burner and temper the soy milk with the eggs by adding a half cup to the eggs and mixing well. Slowly add the eggs to the pot of soy milk, stirring constantly to prevent the eggs from curdling. Once completely incorporated, return the pot to the stovetop over low heat. Still stirring constantly, heat the mixture to 180F. Remove from the heat and stir in the mint extract and salt. Refrigerate until completely chilled, at least three to four hours.
Follow the instructions of your ice cream machine to finish, adding the shaved chocolate last. Freeze at least one hour before serving.
**This recipe is not completely dairy-free because of the chocolate. But you can substitue with a dairy-free or vegan chocolate chip, usually carob-flavored.