In keeping with my belief about good food, good friends, and good stories, we had a friend over to share a meal with us tonight. There was roast beef, and yorkshire pudding, and glazed carrots, and mashed potatoes. And gravy. Mustn't forget the gravy, for it was made with roasted onions and bacon drippings and it was a glorious experience in and of itself.
Here's something you didn't know you needed to know: it is perfectly advisable to make yorkshire pudding with soy milk. This was the first time I tried it without regular milk, and it was delicious. If you didn't know, you wouldn't know.
For dessert we had warm chocolate chip cookies and home made ice cream. Well, sort of ice cream. I suppose legally I'd have to call it non-dairy frozen dessert.
But not the kind you can get in the grocery store. Have you seen what goes into that?
|Click the photo to embiggen.|
I've found frozen fruit purees that have no multisyllabic chemistry major words in the ingredient list, but nothing that actually approximates ice cream. No matter how "health food" the store or brand, I've never been able to find any non-dairy ice cream whose ingredient list didn't give me the heebie jeebies. So I thought, "How hard can it be to make soy ice cream at home?" Convincing HWSNBN that buying an ice cream maker was in his best interest wasn't too difficult.
Here's what goes into our homemade soy ice cream:
|Soy milk, vanilla extract, and sugar|
The recipe, adapted from the instruction booklet that came with the ice cream maker:
4 1/2 cups of soymilk
1 cup of sugar
1 tablespoon of vanilla extract
Mix soymilk and sugar together in a bowl until the sugar dissolves. Stir in the vanilla extract. Pour the mixture into your ice cream maker, and turn it on. (Follow your ice cream maker's instructions.)
Then make some chocolate chip cookies while you wait for the ice cream to freeze.
Serve warm cookies with cold ice cream and receive the undying gratitude and admiration of your friends and family.
I really am absurdly full. Urp.