Preparation:
Start with all custard ingredients as cold as possible. Blend all custard ingredients until well integrated, smooth, and frothy (at least 3 minutes). Freeze in an ice cream maker as directed (about 30 minutes).
If you do not have an ice cream maker, pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.
Garnish individual servings. Makes about 4 cups.
VARIATIONS: - - Use soy milk in place of rice milk - taste after mixing to see if more sweetener is needed since soy milks are generally not as sweet as rice milks. Remember, when frozen, it will not taste as sweet. - - User various flavorings in place of or in combination with the vanilla extract, such as other extracts, liqueurs, juices, syrups, fruit, cocoa, or carob. - - Add toasted chopped nuts while in the ice cream maker to make a chunky style ice cream. - - For a richer ice cream, add 1 to 4 tablespoons of canola oil and 1/2 teaspoon of lecithin. - - As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes. |
