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Saturday, January 2, 2010

vanilla oolong ice "cream"

Here is another one of my ice "cream" recipes.

You will need a high speed blender and also an in ice cream maker to produce this recipe.

first mix:
1 cup unsweetened soymilk (see note)
1/2 cup raw cashews
2 tbsp kudzu
dash salt

In a high speed blender, place the above ingredients in and let go on high for 3 - 4 minutes, till it becomes totally pureed, heats up and becomes thickened.

Meanwhile, in a sauce pan bring to simmer, 2 more cups of soymilk (see note)
After it comes to simmer, remove from heat and add 2 tbsp high mountain Taiwanese oolong leaves. I am using Dong Ding variety. Cover and let steep for 4 minutes and then drain the leaves out of the soymilk.

Place this oolong soymilk in the blender, adding it to the first mix that is now thickened. Add 1 tbsp vanilla extract and 1/2 cup agave syrup. Blend till mixed.

Place this mixture in an ice cream maker and proceed to freeze.

Serve with oolong apple muffins! (recipe to be posted soon)

Note: for this recipe you have to use unsweetened soymilk with nothing added to it. No preservatives and most important, no sweeteners, thickeners or anything besides water and organic soybeans. Otherwise it simply will be gross to put it bluntly.

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