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Soy Milk Ice Cream (Eggless)

 
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Reirei
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Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Mon Jun 23, 2008 12:22 pm    Post subject: Soy Milk Ice Cream (Eggless) Reply with quote



For Halimah and Xan. I think it's close enough to pass off as Mr. Bean's soy ice cream. Smile love

Soy Milk Ice Cream (or Tofu Ice cream if you prefer)
Ingredients
150ml Whipping Cream (35% fat content)

300g Silken Tofu
80g Condensed Milk (I used low fat)
100ml Unsweetened Soy Milk
1/2 tsp vanilla essence

Method
1) In a bowl, whip whipping cream to mousse state. Chill in the fridge.

2) Remove the tofu from the container and blanched in boiling water for 3 to 5 minutes. Leave aside to cool completely.

3) In a blender, add tofu, condensed milk, soy milk, vanilla essence and blend till smooth.

4) Fold in whipped cream and pour into a container. Freeze for 3 to 4 hours. Remove from freezer and whisk the mixture till smooth and creamy. Use a blender if you want.

5) Return to container and freeze till set.
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xan
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Joined: 26 Mar 2008
Posts: 79

PostPosted: Mon Jun 23, 2008 10:30 pm    Post subject: Reply with quote

Hi Rei rei

tks for the recipe. will try it soon. do u think i can use evaporated milk instead? i find the condensed milk too sweet Cheeky grin
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Halimah
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Joined: 18 Dec 2007
Posts: 115

PostPosted: Tue Jun 24, 2008 8:45 am    Post subject: Reply with quote

Thanks for the recipe ReiRei! I was hoping it will be vegan but unfortunately not because it contains milk. But, its okie.

I will try it when I get the time. Now I'm back to work, so a little tough to find time. Hopefully the weekend. Thanks!
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Last edited by Halimah on Tue Feb 01, 2011 2:24 pm; edited 1 time in total
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Tue Jun 24, 2008 9:05 am    Post subject: Reply with quote

Xan,

There is no sugar in this recipe so I think the sweetness should be ok.
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Reirei
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Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Tue Jun 24, 2008 9:18 am    Post subject: Reply with quote

Hi Both, thanks for the feedback. Very Happy

1) I used condensed milk in place of sugar. I have adjusted the taste to suit my parents who do not have sweet tooth. To be honest, it is not that sweet. Condensed milk is used to give it a richer taste. If evaporated milk is used, you may have to reduce the amount as its water content is more.

2) For vegan version, I think you can omit the condensed milk and add sugar. Add abit more tofu instead, so that it is creamier. I used Dairy whip cream for this recipe. It can be replaced with Non Dairy whip cream.

However, I have not tried these adjustments myself. It might result in a less rich version. 1 point to note : noticed Mr. Bean's soy ice cream are served as soft-serves (slightly melted). Due to the lesser fat content and without egg yolks, this ice cream is abit more icy and harder than the regular ones. Thus it is best served when slightly melted. HTH
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xan
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Joined: 26 Mar 2008
Posts: 79

PostPosted: Tue Jun 24, 2008 9:12 pm    Post subject: Reply with quote

Tks Alannia &Reirei. will try it after i get back from Sandakan next wk Cheeky grin
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Halimah
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Joined: 18 Dec 2007
Posts: 115

PostPosted: Tue Jun 24, 2008 10:49 pm    Post subject: Reply with quote

Hi Rei Rei,

Thanks for the substitution suggestions. I've made choc mousse from silken tofu and so I think it is a great addition. The problem with non-diary whipping cream is that it still contains milk for the flavour. I understand that in the US they have soy cream but too bad it is not available here. Anyway, personally I do take milk because I think I need it for the calcium so no worries.

Thanks a lot for your kind help!
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Last edited by Halimah on Tue Feb 01, 2011 2:24 pm; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Jun 25, 2008 7:52 am    Post subject: Reply with quote

hey Rei

I made soy milk ice cream last week with Amy at Chef Secrets. Last night Irene Yip rang me to say its super good..ask me for recipe! It was a testing recipe.

just soy milk, whipping cream, sugar and gelatine powder. She said the ice cream was light and smooth.

I don't have picture, coz I left the whole tub at Chef Secrets for freezing.
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Reirei
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Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Wed Jun 25, 2008 9:11 am    Post subject: Reply with quote

Gina, care to share your recipe? I usually don't add gelatine to my ice creams. My sis suggested it when she had mine. It might just improve on the texture. I have 1 question though, if we add gelatine, will it still be vegan or Halal? Is there gelatine that comes from plants? TIA. Very Happy
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed Jun 25, 2008 9:24 am    Post subject: Reply with quote

I use the Bake King brand(from Gim Hin Lee's house brand). Its Halal.

For vegans, I think you have to subs it with konnyaku powder or agar-agar powder.

May have to melt it with some warm soy milk first.
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xan
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Joined: 26 Mar 2008
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PostPosted: Tue Jul 01, 2008 1:16 pm    Post subject: Reply with quote

Reirei - i got my gelatine fr Ng Ming Huat in JB which fr fish so its halal. i cant stand the bovine gelatine smell.
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Halimah
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Joined: 18 Dec 2007
Posts: 115

PostPosted: Tue Jul 01, 2008 2:35 pm    Post subject: Reply with quote

Hi ReiRei,

Halal gelatin is quite easily available in sg. However, since cattle is commonly used to make gelatine, it might not suit Buddhist or Hindus.

Thanks Gina for subsititution suggestion. agar agar is quite commonly used. So are starches like arrowroot flour and corn flour.
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