Custard ice cream

Traditional vanilla ice cream is rich in egg yolks, which are the main ingredients, making the ice cream creamy, silky, and a beautiful yellow color.

To make it vegan and get the same result there is only one ingredient we can use, it is Algae Protein, a yellow powder made with yellow chlorella, an algae.

This powder is naturally yellow, so it's not colored with artificial dyes. It has a flavor very reminiscent of egg yolk, and it has a similar texture. It's therefore the perfect ingredient for recipes where the egg yolk is the main ingredient.

A cream ice cream without egg yolks would be a classic vanilla ice cream, with fior di latte, it would lack that yellow note and that strong, creamy flavor.

So today you'll learn how to make a vegan ice cream worthy of the name.

Read here the complete article on Chlorella – Protein Algae.

Procedure

Weigh all ingredients separately.

Cut the vanilla bean lengthwise, open it and use the blade of a small knife to extract the seeds.

Pour the milk and cream into a saucepan and add the vanilla seeds.

Also add granulated sugar, brown sugar.

Mix the protein algae with the water and pour into the saucepan.

Mix with a whisk.

Bring the mixture to a boil over low heat, stirring occasionally with a whisk.

Remove the vanilla bean.

Pour into the ice cream maker and churn the ice cream until creamy.
The time varies depending on the power of the ice cream maker.

Transfer it into suitable containers and place it in the freezer for at least 5 hours before serving.