Ingredients
2 teaspoons kosher gelatin
1/4 cup espresso or strong coffee, room temperature
1/4 cup maple syrup
3-1/4 cups vanilla soy milk
2 teaspoons vanilla
2 teaspoons ground espresso beans
Preparation Method
1. In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is
dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot,
stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin
is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until
chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to
manufacturer's directions, adding ground espresso beans halfway through freezing time.
Makes about 1 quart.
Thanks
Suzz