Prep Time: 30 minutes or less | Cook Time: 2 - 3 hours | Serves: 3
Dessert » Ice Cream » American

Ingredients:

This is a surprisingly fine-grained, creamy dairy-free frozen custard. It started out as an attempt at fake pistachio ice cream, using soy milk and dried edamame "soy nuts," and it turned out way better than I ever expected. My unsuspecting test subject, when given a taste of the finished product, said it was "really good pistachio ice cream" without being told what it was supposed to be. I can't promise it'll fool all your friends, but it may fool some of them!

- 2 cups "Plain" Soymilk
- 4 eggs
- 1 teaspoon corn starch
- 1 cup powdered sugar
- 1/2 - 1 teaspoon vanilla extract (omitted in mine because the soymilk was already vanilla flavored)
- roasted, salted edamame
- 1/4 teaspoon salt
- optional: 2-3 drops green food coloring


Step 1:

Start by separating your eggs.

Yolks go in a bowl, whites have no application in this recipe so save them for a meringue or something.