Custard ice cream
Traditional custard ice cream is rich in yolks, these are in fact the protagonists, they make the ice cream creamy, silky, and give a beautiful yellow color.
To make it vegan and have the same result there is only an ingredient that we can use, this is the protein algae, a yellow powder made with the yellow chlorella which is an algae.
This powder is naturally yellow in color so it is not colored with artificial colors, it has a flavor that very reminiscent of the yolk, the egg in general, and gives a very similar consistency to the palate. It is therefore the perfect ingredient to use in recipes where the yolk is the protagonist.
A custard ice cream without yolks would be a classic vanilla ice cream, fior di latte ice cream ecc, it would miss that yellow note and that decisive and creamy texture.
So today you will learn to make a vegan custard ice cream worthy of being called like this.
Read here the complete article about the chlorella - protein algae.
Method
Weigh all ingredients separately.
Cut the vanilla bean lengthwise, open it and with the blade of a knife extract the seeds.
In a saucepan pour milk and cream, add the vanilla seeds.
Also add the caster sugar, cane sugar.
Mix the protein algae with water and pour into the saucepan.
Mix with a whisk.
Bring the mixture to a boil over low heat, stirring occasionally with the whisk.
Remove the vanilla bean.
Pour into the ice cream maker and churn the ice cream until it is creamy.
Based on the power of the ice cream maker, time changes.
Transfer it to a containers and place at least 5 h in the freezer before serving.
