Monday, July 21, 2008

Dairy-Free Bliss

My own invention:

Coffee Fudge Ripple Soy Ice Cream
(12 servings/about 3 pints)

3 cups powdered sugar
12 egg yolks
1 Tbs cornstarch
4 cups soymilk
2 cups coffee
1 Tbs vanilla extract
Put egg yolks, sugar, and cornstarch into a bowl, whisk together. Meanwhile, heat soy milk and coffee to near boiling. Slowly pour hot soy milk/coffee mixture into egg mixture while continuing to beat. Pour mixture into a saucepan on low/med heat, stirring constantly until it comes to a boil, and boil one minute. Stir in vanilla. Cool mixture in refrigerator until cool (about 3-4 hours). Make icecream per your machine instructions.
Hot Fudge Sauce
3 squares unsweetened chocolate
1/2 cup water
3/4 cup sugar
4 Tbs margarine
1/2 tsp vanilla
Heat chocolate and water over low heat in saucepan until squares are melted. Add sugar and a dash salt, cook over medium heat for 8 minutes, stirring constantly, until sugar is dissolved and mixture gets thick. Remove from heat and add vanilla and margaring. Let cool.
When ice cream is "soft serve" in the machine, spoon into a freezer container, top with fudge sauce, and give a few stirs with a spatula (not too much or it will combine and the ripples won't show). Freeze until hard if you can stand it (we couldn't!!)

1 comment:

Sushi Mama said...

First hand experience, it was painfully good.