Homemade ice "cream"
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This is from a soy cookbook.
- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.
For various flavors, add to the food processor:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.
For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavors!
Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...
This one is for a 4 servinig so yo would need to double it.
1 cup powdered sugar
4 egg yolks (or 1/2 cup egg beaters)
1 teaspoon cornstarch
2 cups soymilk
1 teaspoon vanilla extract
1Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
2Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
3Add the vanilla extract.
4Gently heat the mixture until it thickens.
5Let the mixture cool in the refrigerator for 3-4 hours.
6Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
7Note: I'm not sure exactly how much ice cream this yields, but I made it in my 1 1/2 quart ice cream maker and there was room to spare!
Hope this helps.
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