- Blend together sugar and cocoa.
- Whisk together 1 cup soymilk and eggs in large saucepan; stir in cocoa mixture. Add vegetable oil and syrup.
- Cook, stirring constantly with wire whisk, over medium-low heat until mixture starts to thicken and coats the back of metal spoon, about 15 to 20 minutes (do not boil).
- Remove from heat. Stir in remaining 1 cup soymilk and vanilla. Strain mixture into bowl. Cover and refrigerate 4 hours, or until thoroughly chilled.
- Process mixture in ice cream freezer container according to manufacturer’s directions, adding cherries during last 5 minutes of mixing.*
*Note: For firmer texture, transfer ice cream to airtight container and freeze 2 hours. Any leftovers can be stored in the freezer up to two weeks. To serve hard-frozen ice cream, let stand at room temperature about 30 minutes, or until soft enough to scoop.
ingredients
1/4 cup sugar
3 tablespoons
unsweetened cocoa
2 cups Pearl Chocolate
Organic Soymilk, divided
2 eggs
3 tablespoons vegetable oil
2 tablespoons syrup from
jar of maraschino cherries
1/4 teaspoon vanilla extract
1/4 cup chopped red
maraschino cherries
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
