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Home-Made Soy Ice Cream

Makes approximately 1½ pints

1 pint Soy Milk
½ cup Splenda
1 Vanilla Bean (split and scraped)
4 Egg
1 Tbs. Ground Cinnamon

Place 2 cups soy milk and vanilla bean in a medium sized sauce pot and bring to a boil. Place eggs and splenda in a mixing bowl. Remove hot milk from heat and whisk into the eggs in small 1-2 ounce increments. When ¾ of the milk is in the eggs, add the mixture back into the saucepot. This process is referred to as tempering, it allows the eggs to warm up evenly and prevents lumps. Cook over a medium heat, stirring constantly until the mixture begins to slightly thicken. Transfer product to a clean bowl and cool in an ice-bath or in the refrigerator, stirring occasionally. When product is completely cooled, strain through a fine mesh and whisk in the other 2 cups of soy milk. The ice cream base is now complete and ready for use in whatever ice cream freezer you will be using. Follow the instructions of whatever device you are using and store in freezer until ready to use.

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