Espresso Soy Ice Cream
Source of Recipe
www.cdkitchen.com
List of Ingredients
2 teaspoons gelatin
1/4 cup espresso, room temperature
1/4 cup maple syrup
3 1/4 cups vanilla soy milk
2 teaspoons vanilla
2 teaspoons ground espresso beans Recipe
In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes. In a medium saucepan, whisk together maple syrup 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 chilled. Spoon chilled mixture into ice cream maker and freeze according to manufacturer's directions, adding ground espresso beans halfway through freezing time.
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