Vegan Brown Butter Mexican Vanilla Ice Cream with Vanilla Powder

Ingredients

• 2 cups full-fat coconut cream (480 ml)
• 1 cup oat milk (240 ml)
• 0.75 cup granulated sugar (150 g)
• 6 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
• 0.125 tsp fine sea salt
• 1 tsp VanillaGoods Mexican vanilla powder (3 g)
• 0.5 cup browned vegan butter (113 g)

Instructions

1. 1. Flavor note: Cook the butter until the milk solids turn golden and smell nutty before using it in the recipe.
2. 2. Warm the cream, milk, and vanilla in a saucepan over medium heat until it steams and small bubbles form at the edges, about 5 minutes. Don't let it boil.
3. 3. In a separate bowl, whisk the aquafaba with the sugar and salt until the mixture turns pale yellow and thickens slightly, about 2 minutes.
4. 4. Slowly pour about a cup of the hot cream into the yolks while whisking constantly, then pour everything back into the saucepan. Cook gently, stirring, until the custard thickens enough to coat the back of a spoon (170F/77C).
5. 5. Strain the custard through a fine sieve into a clean bowl, then chill until cold, at least 4 hours or overnight. Churn in an ice cream maker per the manufacturer's directions until thick and soft-serve consistency.
6. 6. Transfer to a container and freeze at least 4 hours, until firm enough to scoop.