The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
4 egg yolks (or 1/2 cup Egg Beaters, which ARE egg)
1 tsp cornstarch
2 cups soy milk
1 tsp vanilla extract
Put the egg yolks, sugar, and corn starch into a bowl, whisk the mixture together.
Heat the soy milk; slowly pour the hot soy milk into the egg mixture while continuing to beat.
Add the vanilla extract. Gently heat the mixture until it thickens.
Let the mixture cool in the refrigerator for 3-4 hours.
Pour the mixture into the ice cream maker, and make ice cream following the instructions of the machine.
I have a small counter size ice cream maker that you have to chill the bottom for 24 hours first. You just pour it in and wait until it thickens so much it won’t go anymore. It doesn’t get real thick but it is rich and creamy.
Time saving tip: If you don’t want to wait 3-4 hours for it to chill, just set the bowl in a bowl of ice and water and then put in the fridge it will only take 1 to 1 1/2 hours.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.