An experiment.

A common Soya ice cream that anybody can make

Equipment:
- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)

Ingredients:
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla


Directions:
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.

Add-ins:
For various flavors, add to the food processor:

For Banana Soy Ice Cream, blend in 2 ripe bananas

For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.

For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweeteners.

For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).

Use your imagination to come up with new flavors!

Flavored liqueurs or syrups are a great way to add punch. Try creame de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...

Homemade Soya vanilla ice cream

Ingredients:
1 cup soymilk
1/3 cup maple syrup (pure dark amber)
1/2 cup sugar (white granulated, make it a very light 1/2 cup)
3-5 drops vanilla extract (to taste)

Directions:
1 Pour all the ingredients into an ice cream maker.
2 Follow the instructions on your ice cream maker, and put it in the freezer. You can store it in any container.

Chilled Soya Thandai Milk

Ingredients:
3 cups Soya milk
1 tablespoon cashews
1 tablespoon almonds
1 tablespoon poppy seed
1 tablespoon fennel seed
5 peppercorns
1/2 teaspoon cardamom powder
6 tablespoons sugar
1 tablespoon rose water
Directions:
1 Blanch and peel the almonds.
2 Soak all the ingredients (except sugar and rose water) in water for about four hours. Grind into a fine paste.
3 Add the paste to cold Soya milk and strain through a muslin cloth. Discard the residue.
4 Add sugar and rose water to the strained Soya milk. Chill the thandai and serve with ice.

Nutrition Facts:

Serving Size 1 (413g)
Recipe makes 2 servings

Calories 417
Calories from Fat 121 (29%)
Amount per Serving %DV
Total Fat 13.5g 20%
Saturated Fat 1.6g 8%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 5.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 242mg 10%
Potassium 587mg 16%
Total Carbohydrate 60.6g 20%
Dietary Fiber 7.0g 28%
Sugars 40.6g
Protein 19.0g 38%

Vanilla Soy Ice-cream

Ingredients:
1 cup powdered sugar
4 egg yolks (or 1/2 cup egg beaters)
1 teaspoon cornstarch
2 cups soymilk
1 teaspoon vanilla extract

Directions:
1 Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
2 Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
3 Add the vanilla extract.
4 Gently heat the mixture until it thickens.
5 Let the mixture cool in the refrigerator for 3-4 hours.
6 Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
7 Note: I'm not sure exactly how much ice cream this yields, but I made it in my 1 1/2 quart ice cream maker and there was room to spare!

Nutrition Facts:

Recipe makes 4 servings
Calories 235
Calories from Fat 57 (24%)
Amount per Serving %DV
Total Fat 6.4g (9%)
Saturated Fat 1.8g (8%)
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 188mg (62%)
Sodium 75mg (3%)
Potassium 170mg (4%)
Total Carbohydrate 37.2g (12%)
Dietary Fiber 1.6g (6%)
Sugars 30.2g Protein 7.9g (15%)