EatSmarter exclusive recipe

Soy-Quince Ice Creamwith Vanilla and Ginger

Soy-Quince Ice Cream - Soy-Quince Ice Cream - Irresistible ice cream pleasure—and without cream!
Soy-Quince Ice Cream - Irresistible ice cream pleasure—and without cream!


Calories:340 kcal
Preparation:30 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories340 kcal(17%)
Protein10 g(20%)
Fat21 g(26%)
Carbohydrates26 g(10%)
Added Sugar19 g(21%)
Roughage2 g(7%)

Recipe development: EAT SMARTER


For servings

4very fresh Egg
2 ouncesSugar
1 piecefresh Ginger root (about 10 grams)
1Vanilla beans
1 cupSoy creamer
1 cupSoy milk
4 ouncesSoy yogurt
9 ouncesQuince paste (from a jar, preferably organic)
Lemon balm (for garnish)

Kitchen Utensils

2 Bowls, 1 Tablespoon, 1 Hand mixer, 1 Cutting board, 1 Small knife, 1 Pot, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Ice cream machine, 1 Citrus juicer, 1 Small bowl, 1 Ladle, 1 Whisk


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1 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.
2 Peel the ginger root and cut into slices. Halve vanilla bean lengthwise and scrape out the seeds.
3 Heat ginger and vanilla cream with soy creamer and soy milk in a pot.
4 Remove from heat and let cool slightly. Beat into the egg yolk mixture.
5 Pour the mixture back into the pot and heat over low heat, stirring constantly, until the mixture begins to thicken.
6 Pass through a fine sieve into a bowl, let cool and stir in soy yogurt.
7 Freeze mixture in an ice cream maker according to manufacturer's instructions, about 1 1/2 hours. 
8 Squeeze juice from lemon. Mix 2-3 tablespoons juice in a small bowl with the quince paste until smooth.
9 Swirl the quince mixture into the frozen soy cream for a marbled pattern. Scoop into balls and serve.


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