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🍰 Creamy Soy Quince Ice Cream

340 kcal · 30 min · 4 servings

Ingredients

• 4 very fresh egg yolks
• 50 g sugar
• 10 g ginger (1 piece)
• 1 vanilla pod
• 250 ml soy cream
• 250 ml soy drink (soy milk)
• 125 g yogurt alternative made from soy
• 0.5 organic lemon
• 250 g quince puree (jar; preferably organic)
• lemon balm (to taste)

Instructions

1. 1. Separate the eggs. Use the egg whites for another recipe.
2. 2. Place the egg yolks and sugar in a bowl.
3. 3. Whisk the mixture with a hand mixer until it is light and frothy.
4. 4. Peel the ginger and slice it into thin rounds.
5. 5. Slice the vanilla pod lengthwise.
6. 6. Scrape out the vanilla seeds from the pod.
7. 7. Add the ginger, vanilla seeds, soy cream, and soy drink to a pot.
8. 8. Bring the mixture in the pot to a boil.
9. 9. Remove the pot from the heat.
10. 10. Let the liquid cool down slightly until it stops boiling.
11. 11. Stir the warm liquid into the egg yolk mixture.
12. 12. Pour the entire mixture back into the pot.
13. 13. Warm the mixture over low heat.
14. 14. Stir constantly while doing so.
15. 15. Stop when the mixture starts to thicken.
16. 16. Strain the mixture through a fine sieve into a clean bowl.
17. 17. Let the mixture cool down completely.
18. 18. Stir the soy yogurt alternative into the cooled mixture.
19. 19. Pour the mixture into an ice cream maker.
20. 20. Freeze the ice cream for about one and a half hours.
21. 21. Squeeze the lemon.
22. 22. Measure out two to three tablespoons of lemon juice.
23. 23. Place the juice in a small bowl.
24. 24. Stir the quince puree into the lemon juice until the mixture is smooth.
25. 25. Stir the lemon-quince mixture into the finished ice cream.
26. 26. Create a marbled pattern while doing so.
27. 27. Shape the ice cream into balls.
28. 28. Serve the ice cream immediately.

Nutrition per serving

• kcal: 340
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 26 g