veg ice cream recipe
I am posting one here which I make do try its low fat
If you don't have an ice cream machine, you can put the finished recipe in the freezer in a plastic bowl, and stir every 15 minutes until it thickens. This is called a semi-fredo.
Ingredients for basic recipe:
1 tetra box firm silken tofu -or- 8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup or brown rice syrup or honey
(or a combination)
2 tsp vanilla
Instructions:
Combine all 4 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 prepare following the manufacturer's instructions.
For various flavors, add:
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 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!
And whenever the recipe calls for egg and u cannot use for either religious reasons or allergy purpose feel free to subsitute with one or the other of follow
ENER G EGG REPLACER, this is a synthetic mix powder, totally vegetarian and can be subsituted for eggs with same results, avaialable at supermarts u can also buy online
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
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BANANA BUTTERSCOTCH ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2½ cups (500 ml.) milk
¾ cup sugar
2 tablespoons cornflour
½ cup (100 gram) fresh cream
2 ripe bananas, mashed
½ recipe butterscotch sauce
a few drops butterscotch essence
Method
1. Combine ½ cup of milk with the cornflour and keep aside.
2. Combine the remaining milk with the sugar in a pan and bring to a boil. Simmer for 4 to 5 minutes
3. Add the cornflour milk solution and simmer for 2 to 3 minutes till it is of a coating consistency.
4. Cool completely and add the cream, bananas, butterscotch sauce and essence and mix well.
5. Add the cream, mix well and pour into a shallow container. Cover and freeze till it is almost set.
6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
7. Transfer both batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.
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KESAR ELAICHI ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2 cups full fat milk
1 cup milk powder
½ cup sugar
1 tablespoon cornflour
a few strands saffron
½ teaspoon cardamom (elaichi) powder
½ cup (100 grams) fresh cream
Method
1.
Mix 1 cup of milk, milk powder and cornflour in a bowl till it is a smooth paste.
2.
Dissolve the saffron in 2 tablespoons of milk and keep aside.
3.
Combine 1 cup of milk with the sugar, saffron and cardamom powder and bring to a boil.
4.
Simmer the milk for 5 to 7 minutes and add the milk, milk powder and cornflour mixture.
5.
Simmer for 2 to 3 minutes till the mixture coats the back of a spoon. Cool completely.
6.
Add the cream, mix well and pour into a shallow container. Cover and freeze till almost set.
7.
Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
8.
Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve
note and u can subsitute regular cream wid soy cream or tofu
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