| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian , Veg1 |
4 |
servings |
INGREDIENTS
| 14 |
fl |
Soya milk |
| 3 |
oz |
Icing sugar |
| 1/2 |
ts |
Natural vanilla essence |
| 4 |
fl |
Sunflower oil; (supermarket type, |
|
|
; not cold pressed) |
| 4 |
oz |
Raspberry jam |
INSTRUCTIONS
1. Mix together soya milk, icing sugar, vanilla essence and oil.
2. Freeze two thirds of this mixture in ice-cube trays. Put a small mixing
bowl in the freezer ready to hold the ice cream.
3. When frozen, place the frozen and unfrozen mixture together in a
liquidiser. Blend until thick and smooth (Sometimes it helps to tilt the
entire liquidiser machine to an angle of 45 degrees whilst blending).
4. Place mixture in the cold bowl in the freezer for 30 minutes.
5. Remove from freezer and beat well.
6. To create the ripple effect, place a half-inch thick layer of ice cream
in a pudding basin. Spread a tablespoonful of jam over it. Repeat the
layers until ice cream is used up.
7. Replace in freezer to firm up a little. If it goes too hard to serve,
place in a fridge for up to an hour until it starts to soften.
Converted by MC_Buster.
NOTES : This ice cream is best eaten within a day or two of making.
Converted by MM_Buster v2.0l.
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