Yeah, I didn’t think so.

Vegan Soy Nog Ice Cream

Inspired by this Egg Nog Ice Cream recipe at VegWeb.

Ingredients

2 tablespoons arrowroot powder
1 cup soy milk (divided into 1/4 and 3/4 servings)
3 cups soy nog (I used Silk)
1 teaspoon nutmeg
3 tablespoons brown sugar

Directions

1. Combine 1/4 soy milk with 2 tablespoons arrowroot powder. Mix/whisk well and set aside.

2. In a medium sized saucepan, mix the remaining soy milk with the soy nog. Bring to a boil over high heat.

3. Once the mix starts to bubble, reduce heat to medium and mix in the nutmeg and the brown sugar. Whisk well.

Optional: To taste for sweetness, mix in one tablespoon of brown sugar at a time. Also, in addition to nutmeg, you may want to experiment with cinnamon, cloves, ginger and/or tumeric.

4. After you’ve seasoned the milk to your satisfaction, remove from heat and whisk in the arrowroot slurry.

5. Chill in the fridge for several hours or, better yet, overnight. Freeze according to your ice cream machine’s instructions.

6. Nom like it’s 1999!

By the by, this is an excellent way to finish up that last bit of soon-to-be-expired soy nog languishing in the back of your fridge. (Consider it my holiday gift to you!)

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Tagged: food recipe recipes vegan veganism vegetarian vegetarianism soy nog silk soy nog ice cream soy ice cream nutmeg soy milk soy nog ice cream cloves cinnamon tumeric ice cream maker ice cream machine flickr photos arrowroot christmas x-mas fsmas crifsmas xmas holidays winter new year’s new year’s eve festive

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Tags: ice cream

This entry was posted on Thursday, December 31st, 2009 at 6:21 pm and is filed under Food & Recipes, Human. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.