Vanilla Soy Ice Cream

Vanilla Soy Ice Cream Ingredients

2 ts Kosher gelatin	3 1/4 c Vanilla soy milk
1/4 c Apple juice	2 ts Vanilla
1/4 c Honey

Instructions for Vanilla Soy Ice Cream

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 manufacturers 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.

Main Ingredient: Ice CreamCuisine: Uncategorized

More like this...

Vanilla Vanilla Ice Cream

Vanilla Soy Cream

Green Tea Ice Cream W/o Ice Cream Freeze

Ice Cream Freezer Green Tea Ice Cream

Vanilla Ice Cream

Ingredient Insight - look inside this recipe

Apple Juice

Honey

Vanilla

Desserts Vegan Vegetarian Ice cream Apple Milk

for flavor and categorization

This recipe looks good, but is not truly vegan if you are using gelatin (although there are good alternatives). The section below is from http://www.ivu.org/faq/gelatine.html Kosher gelatin can be made with fish bones, and/or beef skins. Contrary to assumptions, it is also considered kosher to use it with dairy products. Kosher law is very complex and the bones and hides used in gelatin production are considered pareve. The general meaning of pareve refers to foods that are neither milk nor meat, and many people assume this means that the product is vegetarian. However, OU pareve certified ingredients can have animal products, such as fish, eggs, and gelatin, in them. "Kosher Gelatin Marshmallows: Glatt Kosher and 'OU-Pareve'," an article that appeared in Kashrus Magazine, explains the distinctions. A quote from the article is as follows: "...since the gelatin product is from hides or bones - not real flesh - and has undergone such significant changes, it is no longer considered 'fleishig' (meat) but 'pareve', and can be eaten with dairy products."

lizntony
on Jan 14 2007 5:16PM

Recent searches:   silver palate turkey   hot rice   cauliflower   custard basic   sausage ravioli   steak hamburger   garlic   truffles fruit   spinach garlic breadcrumbs   stick bread   bicks   gravy pan   lentil beef soup   salmon parmesan potato   salmon rice broccoli   frie bean curd   roast pork belly   vuelve la vida   bisquit   pork soups