I need a recipe for soy (or rice) ice cream?!
I need a recipe for soy (or rice) ice cream?
this would be so awesome if sombody could answer this Q. i really miss ice cream and that rice stuff from the store is aweful! (not to talk abou the HIGH sugar content) i'm looking for something low sugar and lactos free made with easy to find ingredients.
Answers:
Vanilla Soy Ice Cream
This is a great frozen treat, especially for people who can't tolerate dairy. It tastes like old-fashioned vanilla ice cream... really! Give it a try! Prep time includes time to chill.
4 servings 4? hours 4 hours prep
1 cup powdered sugar
4 egg yolks (or 1/2 cup egg beaters)
1 teaspoon cornstarch
2 cups soy milk
1 teaspoon vanilla extract
Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
Add the vanilla extract.
Gently heat the mixture until it thickens.
Let the mixture cool in the refrigerator for 3-4 hours.
Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
Note: 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!
Peachy Soy Ice Cream
This is the perfect treat for a warm summer evening! Use fresh peaches if at all possible; they give this a fantastic flavor. I found this recipe on the Silk website. I would highly recommend using the Silk brand of soy milk, because it's creamy and has a great flavor. Also, try to find some soy lecithin if you can. It makes the ice cream much creamier. I use that and omit the soy oil. The cooking time for this is the freezing time, and will vary according to your ice cream maker.
10-12 servings 6 cups 30 min 5 min prep
3 cups silk soy milk (Vanilla or Organic Plain)
1 1/2 cups fresh peaches or frozen peaches, sliced
1/2-1 cup sugar (or sweetener of your choice)
1/4 cup soy oil (optional)
1 tablespoon soy lecithin
1 teaspoon vanilla or 1 whole vanilla bean
1/8 teaspoon salt
If using a whole vanilla bean, split it down the sides and halve it lengthwise. Scrape out the insides and use the inner vanilla bean scrapings for flavoring (Do not use the bean casing).
Blend all the ingredients together in a blender until smooth and creamy (see notes about peaches and sugar).
Freeze according to your ice cream maker instructions.
NOTES: If you prefer chunks of peaches, chop the peaches separately and fold into the soymilk mixture just before freezing. I chopped about 1/3 cup and put the rest in the blender and it gave it a delicious flavor.
If you use the vanilla soy milk, you will probably want to use significantly less than 1 cup of sugar. I used 1/2 cup and it was perfect. I would recommend starting with 1/2 cup whichever soy milk you use and adding more as you deem necessary.
Decadent Peanut Butter Soy Ice Cream
Most soy ice cream recipes are low-fat, but not this one!
6 servings 45 min 15 min prep
2 1/3 cups soy milk
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup peanut butter
1 egg, beaten
1/4 cup peanut butter chips (optional) or chocolate chips (optional)
In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.
Bring to a boil over medium heat, whisking frequently, and boil whisking constantly for one minute; remove from heat.
Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.
Return saucepan to heat and cook over medium flame, whisking constantly, until mixture returns to a boil. It will have thickened slightly.
Refrigerate until cold (I first cool by carefully putting the pan into a sinkful of cold water). The cooking time does not take the cooling time into account.
Freeze mixture in ice cream maker according to manufacturer's directions. Add chips towards the end of the freezing process.
Chocolate Soy Nut Butter Ice Cream
Dairy free and delicious! Peanut butter can be used instead of soynut butter, but the soynut butter adds a unique taste that is heavenly with the cocoa.
5 servings 3 cups 40 min 10 min prep
2 cups vanilla-flavored soy milk, divided
1 tablespoon cornstarch
1/2 cup sugar
3 tablespoons soy nut butter
1-2 tablespoon cocoa powder
1 egg, beaten
1 teaspoon vanilla extract
In a saucepan, whisk a few tablespoons of the soy milk together with the cornstarch.
Add the remaining soy milk, sugar, soynut butter, and cocoa. Bring to a boil while storring continuously.
Whisk some of the boiling soy milk mixture to the beaten egg.
Add the egg to the rest of the soy milk mixture and return to a boil.
Remove from heat and add vanilla extract.
Cool mixture, either in a sink of cold water or in the fridge.
Put cooled mixture in an ice cream maker and make according to the manufacturer's instructions. Enjoy!
If you have a vita-mix, try this:
http://vitamix.ahoy.com/recipe/recipe.cg...
if you don't have a vita-mix, you really should get one!!