We All Scream for (Soy) Ice Cream!

MaterialsMy roommate always tells stories of childhood summers in Mattapoisett, MA where the local creamery is famous for its Grape-Nut ice cream.  I know you’re thinking that sounds odd, but I too was once a nonbeliever…I have since come to see the error of my ways.  It’s fantastic.  So this year to celebrate her birthday, I thought I would attempt to whip up a batch of my own Grape-Nut ice cream to bring her a (literal) taste of her childhood.  My spin?  I used soy milk instead of heavy cream for a lighter, slightly healthier version (plus side: everybody said it tasted just like the original).

Step 1 for this whole process is finding an ice cream maker.  I recently bought this C. Wonder model and it’s great!  Once you’ve acquired one, follow the instructions for prep, but it’ll basically just be freeze the bowl overnight.

3 cups soy milk
1 cup granulated sugar
1 pinch fine salt
2 tsp vanilla extract
5 large egg yolks
1/3 cup of Grape-Nuts

1) Add your milk, vanilla, salt, and half your sugar to a saucepan over medium heat.  Whisk them together until they are combined, and then occasionally, until the mixture comes to a slow boil.

milk mixture cooking before tempering the eggs

milk mixture cooking before tempering the eggs

2) In a separate container, whisk the rest of your sugar and your egg yolks until you have a thick, but smooth consistency.
3) Once your milk mixture is boiling, scoop out about a cup, and add it to your egg solution, whisking constantly.  You’re tempering your eggs here, so that you don’t end up with scrambled eggs on top of hot milk.
4) Add another cup or so of milk mixture to your eggs, whisking constantly until combined, then add it all back into the saucepan.
5) Turn your heat to medium-low, and stir constantly for about 5 minutes (or until your mixture thickens enough to coat your spoon).
6) Pour the mixture through a mesh strainer into a container to be refrigerated overnight.

fully cooked, thicker ice cream mixture pre-refrigeration

fully cooked, thicker ice cream mixture pre-refrigeration

Ice Cream Making:
1) Get the bowl of your ice cream maker out of the freezer, assemble and plug it in!
2) Turn on the ice cream maker and pour in your ice cream mixture that you refrigerated overnight.
3) Leave it alone for 20 minutes (a nerve-wracking step, I wanted instant ice cream…and I checked on it roughly every 3 minutes).  You’ll know when it’s done because it’ll look like fresh soft-serve ice cream.
4) Unplug the ice cream maker, and add your Grape-Nuts, folding them in with a spatula.
5) Cover and stick the whole thing in the freezer for at least an hour, and not more than 2-3 days.
6) ENJOY!Mixture SpinningIce CrystasFinal Product!Yum!


One thought on “We All Scream for (Soy) Ice Cream!

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