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Combine all ingredients in a small saucepan, attach a candy thermometer to the side (avoid letting tip touch the bottom), and cook over medium heat, stirring occasionally, just to “syrup” stage or 230 degrees Farenheit. Remove from heat and transfer caramel to a heat-proof bowl to cool slightly. Begin making ice cream base.
In a small cup, whisk together 1/4 cup soy milk and 2 tablespoons arrowroot powder (arrowroot thickens liquids, while preventing crystallization). In a medium saucepan, whisk together remaining 1 3/4 cup soy milk and sugar, and bring just to a boil over medium-high heat. Remove from heat and immediately whisk in arrowroot mixture, Tofutti Better Than Sour Cream , and vanilla. (Avoid reheating, as arrowroot could “break.”)
While mixture is still warm, whisk in warm caramel until completely combined. Cool and then chill, covered, until very cold, about 3 to 4 hours or overnight. Freeze in an ice cream maker according to manufacturer’s directions. Right at the end of the freezing process, add sea salt and let the motor run just until salt is incorporated so that salt crystals don’t completely dissolve. (Note: you might want to start with 1 teaspoon salt and more to your liking.)
Transfer ice cream to a covered carton and freeze to “ripen” and stiffen. Serve in scoops topped with an additional pinch of sea salt if desired.
Yields 1 quart.
Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.
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