- 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.
- 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).
- Stir in remaining 1 cup soymilk. Strain mixture into bowl. Cover and refrigerate 4 hours, or until thoroughly chilled.
- 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.