Recipe

Instructions

1. Whisk together 1 cup soymilk and eggs in medium-size saucepan; stir in sugar. Cut vanilla bean lengthwise, being careful not to cut all the way through, open and scrape seeds into soymilk mixture. Stir in oil.
2. Cook, stirring constantly, over medium-low heat until mixture starts to thicken and coats the back of metal spoon, about 10 minutes (do not boil).
3. Stir in remaining 1 cup soymilk. Strain mixture into bowl. Cover and refrigerate 4 hours, or until thoroughly chilled.
4. Process mixture in ice cream freezer container according to manufacturer's directions.

HINT: Remaining vanilla bean pod may be placed in container of sugar to add vanilla essence.