Recipe - Vanilla Vance's Ice Cream - Ice Cream Maker

Hello,

This recipe was borrowed from Vance's DariFree. It is an amazing potato-based product that I am just starting to incorporate into my baking and cooking. When I first looked into this powder, we could not use it because Katie was allergic to potatoes, but now that Katie can eat potatoes I can start trying all of the ice cream recipes I have been waiting to try.

Now, why you wonder would I want to make ice cream when I could just buy it at the store? Well, most ice cream contains soybean oil of some form. This makes Katie breaks out into itchy rashes, and we also linked it to her severe stomach cramps and night wakings as well. Rice Dream Ice Cream is o.k., but it also causes some discomfort. You will see that this "ice cream" will taste very similar to Rice Dream ice cream, but is not as good as Tofutti Soy Ice Cream.

Vanilla Vance's Ice Cream

9 tbsp. powdered DariFree (You can also use Chocolate DariFree for Chocolate Ice Cream.)

3 tbsp. tapioca starch or arrowroot

6 tbsp. sugar

3 cups filtered water

3 tbsp. margarine, ghee or healthy oil (Also Spectrum Shortening or Canola or Olive Oil.)

2 tsp. vanilla extract or grated vanilla bean

Mix dry ingredients in a pot. Add water and turn on medium to medium-high heat. Whisk the mixture frequently to prevent clumping or sticking to pan. When the mixture begins to bubble, add the margarine and vanilla extract. Stir until ingredients are dissolved, and remove the pot from the heat. Refrigerate the mixture until completely cold. (This may take up to four hours.) Add to ice cream maker per instructions. (Ours takes another 20 minutes.) Makes about 1 quart of ice cream.

You can purchase DariFree at Wegman's, Whole Foods, your allergy grocery store or at http://www.vancesfoods.com/.