Recipe - Vanilla Soy Ice Cream

2 teaspoon Kosher gelatin
One fourth cup Apple juice
One fourth cup Honey
3 One fourth cup Vanilla soy milk
2 teaspoon Vanilla

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring
occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook
until just hot, stirring frequently; remove from heat. Add softened gelatin
to hot milk mixture, stirring until gelatin is completely dissolved. Stir
in remaining soy milk and vanilla; let cool, cover, and refrigerate until
very wellchilled.

3. Spoon chilled mixture into the canister of an ice cream maker and freeze
according to manufacturer's directions.

Makes about 1 quart.

PER One half CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB,
58 mg SOD, 0mg CHOL, 0.6g FIBER

Recipe by: http://www.naturalland.com/cv/soy/sunrec.htm

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Feb 18,
1999, converted by MM_Buster v2.0l.