Vanilla Soymilk Ice Cream with Caramel, Soy Nut Butter and Chocolate-Covered Soy Nuts

Serves 4

2 vanilla beans

4 cups plain or vanilla soymilk

2 cups powdered sugar

8 egg yolks

2 teaspoons cornstarch

¼ cup caramel sauce, plus some for topping

¼ cup soy nut butter, plus some for topping

¼ cup chocolate-covered soynuts, plus some for topping

Directions

1. Cut vanilla beans in half to remove the seeds.

2. In a medium saucepan, over medium heat, add soymilk, vanilla bean seeds and pod: let steep for 10 minutes.

3. Remove vanilla bean pod from soymilk: discard pod.

4. In a medium mixing bowl, mix powdered sugar, egg yolks and cornstarch.

5. Slowly add soymilk to egg mixture while whisking continually. Heat mixture in a medium saucepan on low heat until it thickens.

6. Cool mixture in refrigerator for 2-3 hours; covered. Place mixture into ice cream maker; follow ice cream maker directions for processing.

7. Swirl in caramel, soy nut butter and chocolate covered soy nuts. Scoop and top ice cream with more caramel, soynut butter and chocolate covered soynuts. Serve.

Grace Madler’s ice cream recipe won First Place, Desserts in the 2023 Soy Recipe Contest sponsored by North Dakota Soybean Council for culinary students at North Dakota State College of Science, Culinary Arts Program.