Sunday, January 3, 2010
Deliciousness
Our home is primarily dairy free and gluten free. Scotian, BananaMuffin and I will indulge occasionally, but we try our best to keep Spunky away from gluten and dairy in particular, as he ends up with an allergic reaction that inflames his airway and makes breathing a little trickier than usual.
We do buy soy ice cream, but for the longest time, I've been really disappointed in "store bought" or even dairy bar ice creams - they're too sweet, too artificial. I'm ashamed that BananaMuffin's favourite ice cream is Moon Mist - a pink, yellow and blue concoction that tastes like a ramped up version of "Bubblegum" from our past, but without the Chicklets thrown in. Back in university, I have to say that the dairy bar in my residence meant I ate more than my fair share of Moon Mist myself, but I'd like to think that my tastes (and knowledge about food additives) have been refined over the years.
So for Christmas I surprised Scotian with an ice cream maker attachment for our stand mixer, and inspired by this recipe for Vanilla Soy Ice Cream, we set on our merry way. Using free range eggs and organic soy milk, I have to say - put this up to any store bought ICE CREAM and I bet you won't know the difference. This was made without dairy and without additives, and it is so delicious, I'm already looking forward to the next experiment!
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