Ingredients
Custard Base
- 420 ml soy milk
- 30 g cornstarch
- 240 g vegan condensed milk
- 1 vanilla pod
- ¼ teaspoon sea salt
Whipped Cream
- 400 ml vegan whipping cream (chilled overnight)
- 60 g granulated sugar
Instructions
- Prepare the Custard Base: Add the soy milk, cornstarch, and vegan condensed milk to a saucepan and whisk thoroughly to dissolve any lumps. Cut the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Place over medium heat.
- Simmer the Mixture: Gently simmer on low to medium heat for about 5 minutes, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
- Strain the Custard: Pass the custard through a fine-mesh sieve into a medium bowl to remove the vanilla pod and any residue, ensuring a smooth texture.
- Chill the Custard: Cover the surface of the custard with plastic wrap to prevent a skin forming and refrigerate for one hour until fully chilled.
- Whip the Vegan Cream: In a large bowl, beat the chilled vegan whipping cream with an electric or stand mixer until light and fluffy, incorporating the granulated sugar to sweeten and stabilize.
- Combine Custard and Whipped Cream: Gently whisk the chilled custard mixture and carefully fold it into the whipped cream using a rubber spatula, mixing evenly without deflating the cream.
- Freeze the Ice Cream: Spoon the combined mixture evenly into 4 to 8 ramekins, cover each, and freeze for at least 4 hours to solidify completely.
- Caramelize the Sugar Topping: Before serving, let the ice cream sit at room temperature for 10-15 minutes to soften slightly. Sprinkle granulated sugar evenly over each ramekin’s surface, then use a culinary blowtorch to caramelize the sugar until golden brown and crisp, creating the classic brûlée crust.
Notes
- Use soy milk for the best creamy texture and neutral flavor.
- Vegan condensed milk can be store-bought or homemade; it’s essential for sweetness and body.
- The vanilla pod can be substituted with 1-2 teaspoons of pure vanilla extract if unavailable.
- Ensure the vegan whipping cream is well chilled prior to whipping for optimal volume.
- Allowing the ice cream to sit briefly before torching prevents melting under the heat.
- Use a good-quality blowtorch for even caramelization; a broiler is an alternative but requires careful attention.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-inspired
- Diet: Vegan
