Preparation:
Add egg yolks, soy milk and sugar to a medium saucepan and beat until mixed. Cook over medium heat, (be patient!), stirring constantly, until mixture becomes thick enough to coat the spoon. Remove mixture from heat. Sift the cocoa into the mixture. Beat with a mixer until well blended. Cool in refrigerator. Stir the remaining 2 cups soy milk and vanilla into the cooled mixture and mix well. Refrigerate overnight, or at least 8 hours. Put the mixture in your ice- cream maker and process according to manufacturer's directions.
* If using sweetened or vanilla-flavored soy milk, you may want to adjust the sugar/vanilla additions accordingl |
