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Recipe of the week 26 - 01 - 2001

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Vanilla, Soy Ice-cream

1 cup fructose, 3 cups thick Soya milk ( instead of mixing 1 part Soya milk powder to 5 parts water, use 4 parts water), 1 to 2 teaspoon pure vanilla, cup cold pressed oil, pinch of salt. Blend this in a blender, then add tsp liquid lecithin ( for smoothness ). Blend very well till smooth. Either put it in your electric ice-cream machine or put in freezer compartment until a layer of ice forms on top. Put back in your blender, blend till creamy and put back in freezer. Repeat the blending process 4x in all. VARIATION: for double Dutch chocolate reduce the vanilla to tsp and add cup cocoa powder or carob powder, 1 cup fructose, real good pinch of salt, cup oil, 3 cups soya milk. For pineapple sherbet use 1 cup crushed pineapple, 2 cups Soya milk, 2 Tabs oil, 1/8 cup fructose tsp vanilla, dash of salt.

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