Here's a creamy refreshing ice cream for vegans and those who
are lactose intolerant. Soy milk has the consistency of cream without all
the fat. The ginger disguises the soy flavor for all of you soy milk haters.
1 32-ounce vanilla soy milk chilled (I use Westsoy Plus, not the 1% fat
1/8 cup chopped crystallized ginger*
1/8 cup real maple syrup
1/8 teaspoon vanilla
Put the chilled soy milk in a blender with the rest of the ingredients. Put
the blender in the refrigerator for about 10 minutes to soften the ginger.
Blend on high until smooth and foamy. Taste to see if it needs additional
maple syrup or vanilla, since different brands of soy milk vary in flavor.
Pour into an ice cream freezer or a shallow pan according to either Method I
or II. The ginger freeze is ready when it's the consistency of soft-serve
ice cream. Eat or transfer to a chilled, plastic container and freeze. If it
gets too hard, let the container sit on the counter for 10 minutes or so
until the ice cream softens. The texture is at its best when eaten within
two hours of preparation.
* Crystallized ginger can be found in the ethnic food aisle of the
supermarket, an Asian grocery, or a health food store. The ginger should not
be rock hard, but pliable enough to chop easily.
~ TODAY'S MIGHTY OAK IS JUST YESTERDAY'S NUT THAT HELD IT'S GROUND ~
MOTIVATION GETS YOU STARTED, HABIT KEEPS YOU GOING !!