Peachy Soy Ice Cream

This is the perfect treat for a warm summer evening! Use fresh peaches if at all possible; they give this a fantastic flavor. I found this recipe on the silk website. I would highly recommend using the silk brand of soy milk, because it's creamy and has a great flavor. Also, try to find some soy lecithin if you can. It makes the ice cream much creamier. I use that and omit the soy oil. The cooking time for this is the freezing time, and will vary according to your ice cream maker.

Steps

If using a whole vanilla bean , split it down the sides and halve it lengthwise.

Scrape out the insides and use the inner vanilla bean scrapings for flavoring.

Blend all the ingredients together in a blender until smooth and creamy.

Freeze according to your ice cream maker instructions.

I chopped about 1 / 3 cup and put the rest in the blender and it gave it a delicious flavor.

If you use the vanilla soy milk , you will probably want to use significantly less than 1 cup of sugar.

I used 1 / 2 cup and it was perfect.

I would recommend starting with 1 / 2 cup whichever soy milk you use and adding more as you deem necessary.

Ingredients

soymilk, fresh peaches, sugar, soy oil, soy lecithin, vanilla, salt