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
j
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.
j
Meanwhile:
Hot Fudge Sauce
j
3 squares unsweetened chocolate
1/2 cup water
3/4 cup sugar
4 Tbs margarine
1/2 tsp vanilla
j
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.
j
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!!)