Put all the "A" ingredients into a pot and set it to medium heat. Mix with a spatula so that the bottom does not scald. Just when it is about to boil, turn off the heat.
Now, add all of the "B" ingredients and mix well till it emulsifies.
Transfer to a bowl and rest it in a bowl of ice water while mixing. Once it has cooled and thickened, cover it with plastic wrap and let it harden in the freezer for at least 4 hours.
Take it out of the freezer and beat with a whisk. Pour it into a airtight container and freeze it again.
Story Behind this Recipe
When I learned about macrobiotics, I was motivated to make this. I took my own version of soy ice cream and came up with this! I simplified a difficult and time-consuming recipe and arrived at this.
★You can substitute the beet sugar for light brown sugar and the rapeseed oil with canola oil, but the flavor will be different. ★ In Step 4, if you use a food processor, it will become smoother. ★ Also in Step 4, if you continue to reuse a food processor, the ice cream will become even softer.