A delightful and creamy vanilla soy-based frozen dessert, perfect for warm days.
Combine the powdered sugar and cornstarch in a mixing bowl, whisking until evenly mixed.
Ensure the cornstarch is evenly distributed to avoid lumps in the mixture.
Heat the soy milk in a saucepan over medium heat until warm but not boiling.
Stir occasionally to prevent the soy milk from scorching.
Gradually whisk the warm soy milk into the dry ingredients until smooth.
Add the soy milk slowly to avoid clumping and ensure a smooth mixture.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
Keep the heat low to prevent the mixture from curdling.
Remove from heat and stir in the vanilla extract.
Adding the vanilla off-heat preserves its delicate flavor.
Cool the mixture in the refrigerator for at least 3 hours.
Cover the mixture to prevent it from absorbing any refrigerator odors.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Ensure the ice cream maker's bowl is pre-frozen for best results.
Transfer the churned ice cream to a container and freeze for an additional hour for a firmer texture.
Use a shallow container for quicker freezing.
Serve the ice cream in bowls or cones and enjoy.
Garnish with fresh fruit or a drizzle of syrup for added flavor.
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