Title: Vanilla Soy Ice Cream
Categories: Desserts, Vegan, Vegetarian
Yield: 8 servings
2 ts Kosher gelatin
1/4 c Apple juice
1/4 c Honey
3 1/4 c Vanilla soy milk
2 ts Vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring
occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook
until just hot, stirring frequently; remove from heat. Add softened gelatin
to hot milk mixture, stirring until gelatin is completely dissolved. Stir
in remaining soy milk and vanilla; let cool, cover, and refrigerate until
very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze
according to manufacturer’s directions.
Makes about 1 quart.
PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB,
58 mg SOD, 0mg CHOL, 0.6g FIBER
Recipe by: http://www.naturalland.com/cv/soy/sunrec.htm
Posted to EAT-LF Digest by “Ellen C.” on Feb 18,
1999, converted by MM_Buster v2.0l.