How to Make Ice Cream: Nothin' But Scoop

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Ginger Freeze

Here's a creamy refreshing ice cream for vegans and those who are lactose intolerant. Soy milk has the consistency of cream without all the fat. The ginger disguises the soy flavor for all of you soy milk haters. 1 32-ounce vanilla soy milk chilled (I use Westsoy Plus, not the 196 fat kind) cup chopped crystallized ginger' Scup real maple syrup s teaspoon vanilla. Put the chilled soy milk in a blender with the rest of the ingredients. Put the blender in the refrigerator for about 10 minutes to soften the ginger. Blend on high until smooth and foamy. Taste to see if it needs additional maple syrup or vanilla, since different brands of soy milk vary in flavor. Pour into an ire cream freezer or a shallow pan according to either Method I or II. The ginger freeze is ready when it's the consistency of soft-serve ire cream. Eat or transfer to a chilled, plastic container and freeze. If it gets too hard, let the container sit on the counter for 10 minutes or so until the ice cream softens. The texture is at its best when eaten within two hours of preparation. ' Crystallized ginger can be found in the ethnic food aisle of the supermarket, an Asian grocery, or a health food store. The ginger should not be rock hard, but pliable enough to chop easily.

Variation: Maple-Nut Freeze

32 ounces vanilla soy milk, well chilled
1/2 cup maple syrup
2 tablespoons brown sugar
1 1/2 teaspoons real vanilla extract
1/2 cup choked walnuts

Toast the chopped nuts in a dry skillet until fragrant, watching so they don't bum. Blend all the ingredients, except the nuts, until foamy. Pour into an ice cream machine or shallow pan. Stir in the nuts and freeze according to Method I or II.

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