Wild Cranberry Ice Cream

This recipe was tested for a book review. Never having made soy based ice cream I was a bit concerned but Wow! Really good! ***Cook time is at 0 minutes. It depends on YOUR ice cream maker.

• Ready In: 10 mins
• Yields: 6 cups

Ingredients

• 2  cups soymilk or 2  cups  nut milk
• 1 1⁄2 cups  drained silken tofu
• 1⁄2 cup canola oil
• 1⁄4 cup  vegetable glycerine or 1⁄4 cup barley malt
• 1⁄4 cup lecithin granules
• 1⁄2 teaspoon salt
• 2  teaspoons vanilla extract
• 1  teaspoon  dried wild mint or 1  teaspoon  other mint, finely crumbled
• 1⁄2 teaspoon  orange extract
• 1⁄2 teaspoon cranberry extract (couldnt find this)
• 1  teaspoon liquid stevia
• 1  cup  wild cranberries (tame ones can be found at the grocery store)

Directions

1. After reserving 1/4 cup of the cranberries combine all ingredients in a blender and procecss to smooth.
2. Chill the mixture if required.
3. Pour the mixture into the ice cream machine and freeze it according to the manufacture's instructions.
4. Stir in the remaining 1/4 cup of cranberries.
5. (I coarsly chopped mine first).