This is a recipe created by one of our wonderful customers Cori Rozentāl, with her Soyapower Plus (an older version of the current machines) and Sanlinx recipe booklet. It can be found on her blog, The Kitchen Mouse.
It’s intriguingly, lightly chocolate yet beautifully vanilla. The mouthfeel is perfect, the texture and crystallization all I could have hoped. It came out better than many of our traditional dairy ice creams!
We have taken the liberty of converting the ingredients to fit our current 1.7 liter and 1.2 liter machines.
Makes about 1 quart
While this recipe has no cocoa in it, it gets its subtle chocolatey flavor from the black soybeans and sesame seeds in the milk.
- 1/4 cup black soybeans for SoyaPower, plus one more tablespoon for SoyaJoy
- 1/4 cup brown sweet rice or other rice for SoyaPower, plus one more tablespoon for SoyaJoy
- 1/8 cup sesame seeds
- 750 ml ( 3 cups plus 3 tbsp) of the black soybean and sesame milk, divided
- 18 g (2 tbsp plus 1 tsp) tapioca or arrowroot starch
- 165 g (3/4 cups plus 1 tbsp plus 1 tsp) sugar
- 1 tbsp vanilla extract
- 1/8 tsp salt
- Soak soybeans for 8 hours and drain well
- Rinse rice and sesame seeds in a fine sieve
- Combine in pitcher of your Sanlinx soymilk maker
- Add water up to the line
- Choose “Grains” and allow machine to run
- When finished, strain through provided sieve
makes about 1 to 1.2 liters, depending on machine
- Measure 50 ml (or 3 tbsp) of cooled soymilk
- Stir in the tapioca starch/arrowroot powder
- Combine remaining 700 ml (3 cups) of the milk with the sugar and salt in a medium sauce pot and bring just to a boil.
- Remove from heat and stir in tapioca/arrowroot – milk mixture (should be noticeably thickened at this point) and 1 tbsp vanilla extract
- Stir well
- Chill for at least 2-3 hours or overnight
- Freeze in an ice cream maker according to manufacturer’s instructions (Cori’s took about 15 minutes)