very fresh Eggs
- 2 ounces
- 1 piece
fresh Ginger root (about 10 grams)
- 1 cup
- 1 cup
- 4 ounces
- 9 ounces
Quince paste (from a jar, preferably organic)
- Lemon balm (for garnish)
Separate the eggs. (Reserve egg whites for another use.) Mix yolks with sugar in a bowl. Beat with a hand mixer to create a light, frothy cream.
Peel the ginger root and cut into slices. Halve vanilla bean lengthwise and scrape out the seeds.
Heat ginger and vanilla cream with soy creamer and soy milk in a pot.
Remove from heat and let cool slightly. Beat into the egg yolk mixture.
Pour the mixture back into the pot and heat over low heat, stirring constantly, until the mixture begins to thicken.
Pass through a fine sieve into a bowl, let cool and stir in soy yogurt.
Freeze mixture in an ice cream maker according to manufacturer's instructions, about 1 1/2 hours.
Squeeze juice from lemon. Mix 2-3 tablespoons juice in a small bowl with the quince paste until smooth.
Swirl the quince mixture into the frozen soy cream for a marbled pattern. Scoop into balls and serve.