Ingredients:
3 cups Cashew Cream or Soy Cream
2 vanilla beans
¾ cup + 2 Tablespoons sugar
2 Tablespoons arrowroot flour or tapioca flour
½ teaspoon turmeric powder
1 pinch salt
1)Prepare your Cashew Cream or Soy Cream.
2)Straighten out your vanilla beans and cut each one in half by running
the tip of a sharp knife along each one lengthwise. Open each vanilla
bean half with your hands so the vanilla bean paste is exposed. Now
scrape out the vanilla paste by running your knife blade perpendicular
down the open half of the vanilla bean. Set the vanilla bean paste
aside and discard the outer halves.
3)In a medium saucepan over medium heat, add the Cashew Cream or
Soy Cream, sugar, arrowroot flour or tapioca flour, turmeric, vanilla
bean paste and salt. Bring the mixture to a simmer then remove from
heat while whisking constantly. Whisk the mixture for an additional
5 minutes to make sure the sugar is completely dissolved. Transfer
to a covered container and place in the refrigerator to cool for about
two hours.
4)Now we need to whip some air into the ice cream so it's creamy. Beat
the mixture with a mixer for about 5 minutes.
5)Mix in an ice cream maker for about 30 minutes.
6)Transfer to a covered container and put it in the freezer for 3 hours.
