Vanilla Soy Coffee Creamer Food

SOY COFFEE CREAMER

Steps:

• In a blender, blend together the soy milk and xanthan gum until well combined.
• Blend in the extracts and honey.
• Pour into a glass storage container and store in the fridge.
• POSSIBLE EXTRACTS: raspberry extract, almond extract, orange extract, rum extract or extra vanilla extract.
• Note: I'm partial to strong flavors. So you may want to start with a smaller amount of extracts and add to taste.

VANILLA SOY COFFEE CREAMER

Steps:

• Combine all ingredients in your medium bowl.
• Using an immersion blender, whip the mixture until it's frothy and slightly thicker.
• Store the creamer in an airtight container in the refrigerator. It should last up to two weeks.

VANILLA COFFEE CREAMER

Steps:

• Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

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!