Soya ice cream with hazelnuts and cranberries
Vanilla soya ice cream with hazelnuts and cranberries.
Preparation method
Cut the vanilla pod lengthways.
Pour the soya drink into a saucepan, add the vanilla pod and bring to the boil.
Leave to simmer on a low heat for 15 to 20 minutes, stirring occasionally.
Meanwhile, beat the egg yolks with the Tagatesse or 150 g of silken tofu until you have a creamy, pale mixture (5 to 10 minutes).
Remove the vanilla pod from the pan and, whilst stirring, add the mixture to the warm soya drink.
Continue to heat over a low heat until the mixture begins to thicken.
Remove from the heat, add the soya cream and leave to cool to room temperature.
Then place it in the fridge to cool further.
Add the chopped hazelnuts and cranberries. Churn the mixture in an ice cream maker for about 30 minutes until it reaches the desired texture.
Enjoy every bite!