Vegan Earl Grey Ice Cream

Inspired by a sample at Millennium a couple of years ago.

Makes 1 pint of finished ice-cream.

1 1/2 c. soymilk
1/2 c. soy creamer
1/2 tsp. vanilla extract or 1/2 scraped vanilla bean
1/2 c. granulated sugar1
3-4 tbsp. Earl Grey Tea (about 3 bags)
2 tbsp. arrowroot powder

Dissolve sugar in soymilk and creamer over low heat. Add vanilla. Increase heat to medium and steep tea (in either provided bags or a cheesecloth if using whole tea) for fifteen minutes. Do not allow mixture to boil2. Dissolve arrowroot powder in approximately 1/4 c of mixture. Remove tea, pressing with a spoon to extract all the liquid from bag(s). Increase heat to medium-high and briskly whisk in arrowroot solution. Continue to whisk mixture until viscous enough to coat the back of a tablespoon. Immediately remove from heat and refrigerate for up to two hours. Alternatively, you can speed the cooling process by pouring the liquid into a small bowl that is partially submerged into a larger bowl packed with ice. Once room temperature, add mixture to ice cream maker.

1For a less sweet, more tea-like, version, substitute sugar with xylitol. Or, you could leave out the sugar and vanilla and use sweetened vanilla soymilk instead. Both will result in a less sweet concoction but preserve the crisp bergamot notes of the Earl Grey tea.

2Boiling soymilk will result in tofu curdles. Gross.

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