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%

Soya Milk and Ice creams

Are you lactose intolerant?
Are you not a fan of dairy products?
Are you a vegan?
Do you help protecting animals?
Do you believe in a real healthy diet?
Do you give value to your health?
Do you give value to your food?
Do you believe in protein rich diet?
Do you want to take a step forward to help others know the benefits of Soya milk?

Oops…I have gone mad. Everybody wants this, isn’t it?

Of course every good for health food is less tasty than not so good for health foods. Otherwise nobody in the world will fall sick. Health care industry will be the worst business to enter in.

So we take a not so healthy item and make it with the help of a highly healthy ingredient. Yes I am talking about ice creams and Soya milk.

So we made ice cream with vanilla flavored soy milk, and usually add bananas and blueberries at about the half way point. It is delicious, healthy and satisfying. We have used other fresh fruits as well, such as peaches and strawberries. We have also made chocolate ice cream with the chocolate soy milk, and added nuts and tiny marshmallows.
So wht r you guys waiting for! Just gooooo.. for it…