Vanilla Soy Ice Cream
1 quart soy milk
2 teaspoons lecithin
3 tablespoons soy oil
2 teaspoons vanilla extract
1/2 cup brown rice syrup
1/4 cup maple syrup
1 tablespoon Sucanat sugar (or granulated sugar)
1/2 cup fresh fruit slices
6 pinches ground cinnamon
Start with all custard ingredients as cold as possible.
Blend all custard ingredients until well integrated, smooth, and frothy (at least 3 minutes).
Freeze in an ice cream maker as directed (about 30 minutes).
If you do not have an ice cream maker, pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.
Garnish individual servings. Makes about 4 cups.