Ingredients:
- 2 cups Unsweetened Almond Milk (thickest variety available)
- ½ cup Plant-Based Cream (e.g., coconut cream or cashew cream)
- ¾ cup Granulated White Sugar
- 2 tsp Pure Vanilla Extract (or paste)
- ¼ tsp Sea Salt
- 2 Tbsp Cornflour (Cornstarch)
- ¼ tsp Xanthan Gum (Optional, for supreme smoothness)
- 1 Tbsp Neutral Spirit (e.g., Vodka)
- 2 Tbsp Water
Instructions:
- Prepare the Slurry: In a small bowl, whisk together the cornflour, xanthan gum (if using), and 2 Tbsp water until smooth. Set aside.
- Heat the Liquids: In the saucepan, combine the almond milk, plant-based cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is steaming (do not boil).
- Temper and Thicken: Slowly drizzle the cornflour slurry into the hot milk mixture while continuously whisking.
- Cook to Nappe: Continue cooking, stirring constantly (be sure to scrape the bottom edges), until the mixture thickens significantly and lightly coats the back of a spoon (nappe consistency). This usually takes 2–4 minutes after adding the slurry.
- Strain and Cool: Remove the base from the heat. Stir in the vanilla extract and the optional vodka. Pour the entire base through a fine-mesh sieve into a clean bowl to ensure no lumps remain.
- Quick Chill: Place the bowl into a larger bowl of ice water (an ice bath) for about 20 minutes, stirring occasionally, to rapidly bring the temperature down.
- Final Chill (The Crucial Bit): Cover the base tightly and transfer it to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight, until it is completely cold (around 4°C / 39°F).
- Churn: Following your machine manufacturer’s instructions, pour the cold base into the frozen bowl and churn for 20–30 minutes until it resembles soft-serve ice cream.
- Cure: Transfer the churned soft ice cream into your airtight freezer container. Cover and freeze for at least 3–4 hours to fully cure and harden.