Custard Ice Cream

Free

Difficulty: Low
Time: 15 min (plus churning and resting time)
Quantity: 1,350 kg
Type: Ice Creams
Dietary requirements: Nut-free Gluten-free Vegan

Ingredients

500 g plant-based milk

500 g plant-based cream

100 g granulated sugar

100 g cane sugar (Demerara)

30 g yellow chlorella

120 g water

1 vanilla bean

Traditional custard ice cream is rich in yolks — they are the protagonists, making the ice cream creamy, silky, with a nice yellow color. To make it vegan and achieve the same result there's only one ingredient we can use: yellow chlorella, a yellow powder made from yellow chlorella, an algae. This powder is naturally yellow so it is not colored with artificial dyes; it has a flavor that closely resembles yolk and egg in general, and gives a mouthfeel very similar. It is therefore the perfect ingredient to use in recipes where the yolk is the protagonist. An ice cream without yolks would be a classic vanilla or fior di latte ice cream; it would lack that yellow note and that distinctive creamy flavor. Today you will learn how to make a vegan custard ice cream worthy of the name. Read here the full article on Chlorella.

Method

Weigh all ingredients separately. Split the vanilla bean lengthwise, open it and, with the tip of a knife, scrape out the seeds.

In a saucepan pour the plant-based milk and plant-based cream, add the vanilla seeds. Also add the granulated sugar and cane sugar (Demerara). Mix the yellow chlorella with the water and pour into the saucepan. Stir with a whisk.

Bring the mixture to a boil over low heat, stirring occasionally with the whisk. Remove the vanilla bean.

Pour into the ice cream machine and churn the ice cream until it is creamy. Time varies depending on the power of the ice cream machine.

Transfer it into appropriate containers and place in the freezer for at least 5 h before serving.

Storage

Store the ice cream in the freezer for 1 month. If your freezer is very cold, below -12°C, store it 15 min at room temperature before serving.

Tips

The yellow chlorella is from the company IN-Vece; you can buy it on Amazon or on their online shop, they ship to Italy and Europe. If you live outside Europe search online for yellow Chlorella sellers near you. Because the cream is rich in fats it allows us to obtain a creamier ice cream and also helps keep it so in the freezer, so I do not recommend substituting it with milk. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products