Vanilla soy ice cream
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Kosher gelatin |
| ¼ | cup | Apple juice |
| ¼ | cup | Honey |
| 3¼ | cup | Vanilla soy milk |
| 2 | teaspoons | Vanilla |
Directions
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 ½ CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB, 58 mg SOD, 0mg CHOL, 0.6g FIBER Recipe by:
Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 18, 1999, converted by MM_Buster v2.0l.