You can see lots tea making sites in my knowledge you can create simple tea, jus check here..
Take a Boil cup of water and Cardamom - 2 and if you would like to use Ginger grated that may be better for your health after then 1 spoon of tea bag, 1 and 1/2 spoons of sugar if you are not a sugar patient. 1 cup of milk.
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Chai Tea Loose Leaf Chai Tea Leaves TeasyTeas com
Here are some of the useful steps to make a milk free ice cream.
1.) Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl.
2.) Add a dash of salt, and a splash of vanilla extract to taste.
3.) Put a scoop of marshmallow fluff into the bowl and stir it in thoroughly.
4.) Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5.) Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in the freezer for another 20 minutes.
Mental Ice Cream Manufacturing Ice Cream Distributor...
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Hi,
Dairy-Free Double-Chocolate Ice Cream
4 cups cold soy milk or rice milk
2 tablespoons arrowroot
½ cup unsweetened cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
½ cup vegan dairy-free chocolate or carob chips
Method
Combine
¼ cup of the milk and the arrowroot. Blend well and set aside. Place
remaining 3 ¾ cups in a saucepan over medium heat. Add cocoa powder and
sugar, and bring up to a simmer, stirring to dissolve the sugar. Add
arrowroot mixture, stirring constantly until mixture thickens and
starts to bubble, about 5 minutes. Do not allow to boil.
Remove
from heat and add vanilla. Pour into a bowl and chill in an ice bath.
Refrigerate until chilled, then freeze in ice cream maker according to
manufacturer's directions, adding chips at that time.
Makes 1 quart.
Goodluck..
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Check this one:
Matcha Soy Milk Ice Cream
1 cup (250 ml) soy milk
3/4 cup (150 g) sugar
Pinch of salt
2 cups (500 ml)
4 teaspoons matcha
6 large egg yolks
Warm the soy milk, heavy cream, sugar and salt in a medium saucepan.
In a seperate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
Stir the mixture constantly over medium heat scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a mesh strainer while dissolving the green tea powder by crushing it with the back of a spoon.
Let the mixture cool and refrigerate for at least 4 hours or overnight. Then freeze it in your ice cream maker.
Hope you like that.......
This one also:
VANILLA SOY MILK ICE CREAM
Sweet and simple.
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.
V PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBER BANANA COCONUT SOY MILK ICE CREAM
Create a tropical combo with this creamy concoction.
2 teaspoons kosher gelatin
1/4 guava or other tropical fruit juice
1/4 cup honey
2-1/4 cups vanilla soy milk
1 cup mashed bananas (2 medium bananas)
1 teaspoon vanilla
1/4 cup finely shredded coconut
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk, bananas, and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions, adding coconut halfway through freezing time.
Makes about 1 quart
MAPLE PECAN SOY MILK ICE CREAM
Luscious alone, or served with sliced fresh peaches for a pronounced southern accent.
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk, vanilla, and the pecans; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.
STRAWBERRY SOY MILK ICE CREAM
Vary this recipe with other fruit juice and jam combinations.
2 teaspoons kosher gelatin
1/4 cup apple-stawberry juice
2/3 cup all-fruit strawberry jam
3 cups vanilla soy milk
1 teaspoon vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.CHOCOLATE MINT SOY MILK ICE CREAM
A light chocolate treat with a minty zing.
2 teaspoons kosher gelatin
1/4 cup peppermint tea, room temperature
1/4 cup honey
3-1/4 cups chocolate soy milk
1/2 teaspoon peppermint extract
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and peppermint extract; let cool, cover, and refrigerate until very well-chilled
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.
ESPRESSO SOY MILK ICE CREAM
This perky ice cream is boldly flecked with ground espresso beans.
2 teaspoons kosher gelatin
1/4 cup espresso or strong coffee, room temperature
1/4 cup maple syrup
3-1/4 cups vanilla soy milk
2 teaspoons vanilla
2 teaspoons ground espresso beans
1. In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions, adding ground espresso beans halfway through freezing time.
Makes about 1 quart.
V PER 1/2 CUP SERVING: 113 CAL (18% FROM FAT), 3g PROT, 2g FAT, 19g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBERAnd the following are from www.veggiesunite.com
SOY BANANA ICE CREAM
Ingredients:
4 Perfectly ripe frozen bananas
1/2 cup soy milk or fruit juice of your choice
Directions:
Peel bananas and cut in rounds. Place on cookie sheet and freeze. Put the frozen fruit in a food processor and using the steel blade process while slowly adding the liquid. You may use more or less liquid as you desire. Less liquid gives you a 'soft serve' consistency, and more gets you a 'shake'. Try using combinations of other frozen fruits for variety. This is best when used right away. Always thaw before serving if you have leftovers. If you keep a supply of frozen fruit on hand, you can make this treat on a moments notice.
If you freeze the soymilk as well, you may end up with a thicker consistency.SPECIAL OCCASION STRAWBERRY ICE CREAM
Ingredients:
ï‚· 3 - 12 oz pkgs soft silken Mori-Nu tofu
ï‚· 2 cups fructose
ï‚· 1 cup oil
ï‚· 1/8 cup lemon juice
ï‚· 2 - 16 oz pkgs frozen strawberries
ï‚· 2 tbsp vanilla
ï‚· 1/4 tsp salt
Directions:
Blend together and freeze in ice cream maker.
I don't know (and don't care to know) the nutritional breakdown - I only make this on special occasions (I just made it for my son's 2nd birthday) as it is terribly rich and decadent.
Serves: many
Preparation time: 1 hr TOFU FRUIT ICE CREAM
Ingredients:
ï‚· 1 box silken tofu
ï‚· 1 package frozen peaches (or other frozen fruit)
ï‚· 4 tbsp. maple syrup
Directions: Blend until smooth, and enjoy.
Serves: 2.
Preparation time: 5 minutes.
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Heres something I came across
Coffee Rich No Milk Ice Cream
1 c Coffee Rich (non dairy creamer, in dairy case)
2 beaten eggs
1/2 c sugar (granulated or brown)
1/2 c light corn syrup
1 tsp vanilla
Combine all ingredients and mix well. Freeze until almost solid. Stir well. Freeze.
Strawberry Tofu Ice Cream
MAKES 5 CUPS EGG-& DAIRY-FREE
For extra fruit flavor, fold in a cup or so of hulled and sliced
fresh strawberries after ice cream is almost frozen, so they distribute
evenly and don't all sink to the bottom of the bowl.
1 lb. soft tofu, drained
10- to 12-oz. pkg. frozen unsweetened
strawberries
1 cup sugar
1/2 cup plain soy milk
2 Tbs. fresh lemon juice
1 Tbs. vanilla extract
Pinch of salt
1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to
manufacturer's directions. Serve right away or transfer to airtight
container and freeze up to 3 days.
PER 1/2-CUP SERVING: 127 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 25MG SOD.; 1G FIBER
Chocolate Tofu Ice Cream
MAKES 5 CUPS EGG- & DAIRY-FREE
You'd never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to
manufacturer's directions. Serve right away or transfer to airtight
container and freeze up to 3 days.
PER 1/2-CUP SERVING: 126 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 25MG SOD.; 1G FIBER
Banana-Honey Tofu Ice Cream
MAKES 4 CUPS EGG- & DAIRY-FREE
The honey-sweetened flavor will have everyone coming back for
seconds (or thirds). Remember: The riper the bananas, the better the
results.
1/2 lb. firm tofu, drained
1 cup plain soy milk
1/4 cup honey
3 ripe bananas
1 1/2 Tbs. vanilla extract
Pinch of salt
1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to
manufacturer's directions. Serve right away or transfer to airtight
container and freeze up to 3 days.
PER 1/2-CUP SERVING: 115 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0 CHOL; 29MG SOD.; 1G FIBER
VT recipe 126 calories 2 grams fat
Typical recipe 178 calories 12 grams fat
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