Soy ice cream

I came across this recipe and served it at my husbands birthday dinner along with some other dairy ice creams. This was a HUGE hit. My guests were scraping at the bowl and it was enjoyed far more than the dairy versions. I'm not a big soy milk fan, but I LOVED this.

2 c. soy creamer
2 c. soy milk (I use the Silk brand. It is by FAR the best)
1 vanilla bean (or 2 tsp vanilla- the real stuff.)
3/4 c sugar
*2 TB arrowroot (this is optional. I didn't use it, but it will make your ice cream thicker.)

Mix 1/4 c of soy m ilk with 2 TB of arrowroot and set aside.

Mis the soy creamer and soy milk together in a saucepan. Slit the vanilla bean lengthwise, and scrape the seeds into the milk. Drop the bean shell into the milk too. Bring to a slight boil, then lower temperature and simmer very gently for about 30 minutes.

Remove bean shell. Stir in the sugar, and bring to a boil again. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediatly cause the liquid to thicken (not a lot, but a noticeable amount, it will thicken as it cools.)

Chill the ice cream mixture .Freeze according to your ice cream maker's instructions.

*If you are using vanilla extract.

Mix 1/4 c soy milk with 2 TB arrowroot and set aside.

Mix soy creamer, soy milk, and sugar together ina saucepan. When the mixture has just started to boil, take off the heat and stir in the srrowroot slurry. This should immediately cause the liquid to thicken.

Stir in the vanilla extract.

Chill ice cream mixture.Freeze according to your ice cream maker's instructions.