Chocolate-Vanilla Soy Ice Cream

Makes about 1 quart

• 750 ml black soybean and sesame soy milk (see above), divided
• 18 g¹ tapioca or arrowroot starch
• 165 g sugar
• 1 tbsp vanilla extract
• 1/8 tsp salt

Divide out 50 ml of soy milk, let it cool if you just made it from above, stir in tapioca starch. Combine remaining 700 ml of soy milk (it does not need to be cooled) with sugar and salt in a medium sauce pot and bring just to a boil. Remove from heat and stir in tapioca-milk mixture, the mixture should begin thickening noticeably. Add the vanilla extract. Stir well and chill for at least 2 - 3 hours or overnight². Freeze in ice cream maker³ according to manufacturer's instructions. Ours took about 15 minutes to freeze fully.

Notes:

1. If your scale doesn't measure in 2g increments, increase the tapioca starch to 20 g. Arrowroot is a better choice than tapioca because it gels better at colder temps, but I didn't have it available.
2. Most ice cream books recommend 6 - 8 hours or overnight. We did 3 hours because we were impatient and our machine's base was solidly frozen. Make sure your machine's base has been in the freezer for at least 24 hours if you tend to be impatient.
3. We use a Krups 1.5 l ice cream maker. It fit just fine with plenty of headroom. It should fit in machines with 1 liter capacity too, but I would keep an eye on it as the air gets whipped in.
4. Finally, I prefer scaling my ingredients and, my husband, the baker, really prefers scaling, so honestly? I have no idea what any of this is in teaspoons or tablespoons unless it says. Sorry. Scales just rock.