Peachy Soy Ice Cream Food

PEACHY SOY ICE CREAM

Steps:

• If using a whole vanilla bean, split it down the sides and halve it lengthwise. Scrape out the insides and use the inner vanilla bean scrapings for flavoring (Do not use the bean casing).
• Blend all the ingredients together in a blender until smooth and creamy (see notes about peaches and sugar).
• Freeze according to your ice cream maker instructions.
• NOTES: If you prefer chunks of peaches, chop the peaches separately and fold into the soymilk mixture just before freezing. I chopped about 1/3 cup and put the rest in the blender and it gave it a delicious flavor.
• If you use the vanilla soy milk, you will probably want to use significantly less than 1 cup of sugar. I used 1/2 cup and it was perfect. I would recommend starting with 1/2 cup whichever soy milk you use and adding more as you deem necessary.

VANILLA SOY ICE CREAM

Steps:

• Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
• Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
• Add the vanilla extract.
• Gently heat the mixture until it thickens.
• Let the mixture cool in the refrigerator for 3-4 hours.
• Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
• 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!

PEACH ICE CREAM

Steps:

• In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
• In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
• In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries