Summary

Ingredients

• 250 g soy cream (soy cream cuisine) for whippin
• 120 ml soy milk (soy drink) (vanilla soy milk)
• 50 grams sugar
• 10 g corn flour
• 1 pinch (s) salt
• 2 g locust bean um or uar um

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Instructions

1. Mix the vanilla soy milk, salt, locust bean gum, sugar and corn flour well with a hand blender and heat in a water bath (do not boil) until the sugar has dissolved. Let the mixture cool down. Meanwhile, whip the soy cream. Fold the cooled mass into the soy cream with a whisk. The ice cream is ready after about 30 minutes in the ice machine.
2. Tip: The ice cream tastes best and is optimally creamy in consistency if it is placed in the refrigerator for about 30 minutes before consumption.
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