By Robert Cohen -
Last week, while dining in a Chinese restaurant, I
watched a child swirl chocolate and strawberry ice cream together into a
wet sludge, which soon melted into a thick liquid. Her parents were
oblivious to the child's game, but I was inspired.
Liquid ice cream tastes just like frozen ice cream, and
that is the secret to making the perfect dessert. Simply work backwards.
Yesterday, I decided to apply theory to culinary
excellence. I went to the Target store in Hackensack, New Jersey, and
invested $34.99 and purchased the cheapest and simplest ice cream maker
I could find, a 1.5 quart model made by Rival.
There are few moving parts in the machine. I had to
pre-freeze the mixing bowl. No rock salt is necessary.
I began with six cents of homemade soymilk, one and
one-half quarts, a container of environmentally friendly chocolate (no
slave labor), and maple syrup.
I called Lizzy to be my mixer, and we soon created a
liquid that tasted just like melted chocolate ice cream. This was not
scientific, and the actual recipe was lost, but it will be easy to
re-create. I believe that we added three heaping tablespoons of vegan
chocolate powder and sweetened the liquid with maple syrup until it
tasted just right.
We shook the liquid in a large jar until the chocolate
powder had dissolved, then poured the mixture into our ice cream
machine. Lizzy pushed the button, and eight minutes later we had perfect
chocolate soy ice cream. Lizzy ate her fill, then froze the rest.
Hours later, the soy ice cream was as hard as a rock. We
talked about this, and decided that we never want to add artificial
stabilizers and emulsifiers to our foods like they do in factories. It's
always better to make things fresh.
Today, Lizzy and I will be visiting our local gourmet
produce store. Strawberries may be out of season, but our Korean produce
man carries large ripe berries that are to die for. We'll be making
strawberry ice cream for tonight's dessert.
Lizzy asked if we could buy a container of chocolate
syrup. That's just not necessary. One can add sugar and chocolate powder
to soymilk, and produce a thick chocolate syrup that is
indistinguishable from any store brand.
Whipped cream? Yep. This is not diet food, folks. Normal
whipped cream is loaded with fat, and one consumes plenty of calories
with each dollop of cream, but here's how we make our sinfully delicious
homemade whipped cream.
We first make soy butter.
1 cup of cold soymilk
2 tablespoons of fresh lemon juice
1 cup of safflower or sunflower oil
Place the soymilk in a food processor and press the
blend switch. The centrifugal force will create a hole in the center.
Slowly pour in the oil in a steady stream, and when the hole closes, add
the lemon juice. Refrigerate.
To make the whipped cream
8 tablespoons of soy butter
2 tablespoons of soymilk
One-half cup of maple syrup
1 teaspoon of vanilla extract
Blend chilled soy butter in a food processor. Gradually
add maple syrup and whip until it Turns fluffy white. Add soymilk and
vanilla and Blend well until it resembles whipped cream. Freeze.
You can use store-bought soymilk, but it gets expensive.
We make our soymilk in the Soytoy.
If you do not have a SoyToy, visit an Asian market
(Chinese, Korean, or Japanese) and buy the freshest soymilk you can
find. Unlike products found in most supermarkets, these soymilks contain
no artificial preservatives, stabilizers, or flavor enhancers. Homemade
or freshly made soymilk will also contain fiber, unlike brands like SILK
which contain no fiber, robbing you of the full range of nutrients
contained in the soy bean.
Do you need a SoyToy? Of course not, but this machine
soon pays for itself. Each time you spend $2 for a quart of soymilk,
remember that you can be making your own for just four cents.
Go on to Killing
Animals For Olympics
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