A delicate flavor like vanilla might be better off with a different technique (maybe cornstarch-based). I think the vegan egg replacer lends this recipe a somewhat “chemically” taste. My sweety pie likes this recipe though.
1.5 cups vegan milk of your choice
1 can coconut milk
.25 cups maple syrup
2.5 tablespoons (7.5 teaspoons) egg replacer (equivalent of 5 eggs)
5 tablespoons water
1 teaspoon vanilla extract
Warm vegan milk, maple syrup, and salt in medium saucepan.
Pour can of coconut milk in a large bowl and prepare ice bath under it. Add vanilla to coconut milk and stir until well mixed.
In a separate bowl, whisk vegan egg replacement. Once the milk and sugar mixture is warm, add the egg mixture to the pan by tempering. Cook on medium heat, stirring constantly for about 10 to 15 minutes or until the custard base coats a wooden spoon. Try to avoid letting the mixture stick to the bottom of the pan.
Pour custard from pan into bowl over ice bath, stirring until cool.
Cover with plastic wrap so that it comes into full contact with the custard to prevent a film from developing. Place in fridge until completely chilled. This may take a few hours.
Once chilled, freeze base according to ice cream maker’s instructions.