Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 Hi all, I'm new to the list, but I'm already enjoying it. I enjoy the recipes and have already tried a few. yumm Anyway, I was at the store today and I noticed they now have easy to use ice cream makers. Does anyone have any soy ice cream recipes they want to share to this newbie? _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 >Hi all, >Does anyone have any soy ice cream recipes they want to share to this >newbie? I have not tried this recipe. it looks like it could be a vegan ice cream... * Exported from MasterCook * Healthy Ice Cream Recipe By :Rose Elliot Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups milk or soy milk 4 squares bittersweet chocolate -- broken into pieces 2 tablespoons sugar -- slightly heaping 1 tablespoon cornstarch 14 ounce canned evaporated milk or soy cream Put all but 4 tablespoons of the milk into a large saucepan with the chocolate and sugar and bring slowly to a boil. In a bowl, mix the cornflour to a paste with the remaining milk. Add a little of the boiling milk to the cornstarch mixture, stir, then pour the mixture into the hot milk. Stir over the heat for 2-3 minutes, until it has thickened a little, then remove from the heat. Add the evaporated milk or soy cream and blend until smooth. Pour into a plastic container, cool completely, and freeze until half set. Beat well, and freeze until firm. Source: " 1986 Vegetarian Mother and Baby Book " S(VegRecipes): " Hanneman (kitpath) on 03-Feb-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 14g Fat (56.9% calories from fat); 8g Protein; 17g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : All children love this. It freezes very hard so it needs to be left at room temperature for 45-60 minutes. Nutr. Assoc. : 4138 902134 0 0 3254 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 At 08:41 AM 2/11/02 +0000, Athena Roberts wrote: >Does anyone have any soy ice cream recipes they want to share to this >newbie? I haven't tried these recipes. kathleen * Exported from MasterCook * Tofu Ice Cream With Soy Chocolate Sauce Recipe By :The Whole Soy Cookbook, by Patricia Greenberg, page 209 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds firm silken tofu 1 1/2 cups low-fat vanilla soy milk 6 tablespoons honey Can a dessert this scrumptious still be good for you? Yes, when both the ice cream and the chocolate sauce contain such hefty doses of soy. This dark chocolate sauce glazes a silky-smooth, frozen tofu treat, and you'll think you're eating a hot-fudge sundae from the ice cream parlor. The chocolate sauce is great warm or cold. 1. In a food processor or blender, process all the ingredients until smooth. 2. Pour into an ice cream maker and freeze according to manufacturer's instructions. Variation: When you have crepes in the freezer, it is a snap to assemble another fabulous ice cream dessert. Spoon about 1/4 cup of Tofu Ice Cream on each crepe, fold in half, and drizzle Soy Chocolate Sauce on top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soy Chocolate Sauce Recipe By :The Whole Soy Cookbook, by Patricia Greenberg, page 209 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces soft tofu 1 1/2 cups soy milk 1 cup unsweetened cocoa powder 1/3 cup honey 1 teaspoon Kahlua or Amaretto or orange extract -- (optional) 1. Combine all the ingredients in a food processor or blender and mix on high speed until completely pureed. 2. Serve at room temperature, warm, or chilled. Can be stored in refrigerator for up to 2 weeks. Yield: " 3 cups " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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