Pear Ice Cream (Sherry Davis)
kyleti — Mon, 06/23/2008 - 18:20
1 c. Cashews, raw
1 c. Pear Juice (from canned pears)
1/4 t. Salt
1 t. Vanilla Extract
1/3 c. Honey or Maple syrup
1/4 c. Soy milk
1 quart or two 14oz cans of pears in light syrup
1. Place cashews and pear juice in blender and blend until creamy. Do not underblend.
2. Add remaining ingredients and blend well again.
3. Pour mixture into a flat 9:x12" plastic container, cover and freeze.
4. When ready to serve, remove frozen mixture from freezer and cut into 2" strips.
5. Pint the frozen strips through a Champion Juicer and serve with your favorite desserts.
If you don't have a Champion Juicer the mixture may be frozen in an ice cream maker as well.
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Comments
I'm not sure about using 1/4 cup soy milk. I'd say it would add too much liquid. This recipe (from The Best of Silver Hills cookbook) calls for tofu drink mix (powder) and it is optional. You can add 1 cup whole fresh fruit to the basic recipe as well. The recipe serves 4 - 6. (=>