Freshmaplevanillasoymilk Recipes

Steps:

• In a large bowl, cover the soybeans in 6 cups of water.
• Make sure they are submerged completely.
• Set aside and leave to soak overnight.
• When beans have finished soaking (about 8-10 hours), drain out excess water.
• In a kettle or small pot, bring 3 cups of water to a boil.
• In a blender or food processor, blend one-third of the beans with one cup of boiling water until pureed.
• Pour into a large stock pot and set aside.
• Repeat twice with the remaining two-thirds of the beans and add to stock pot.
• Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil over medium heat, stirring continuously.
• Once boiled, remove from heat immediately, cover with lid, and set aside to cool.
• Once cool enough to safely handle, strain the mixture through a cheesecloth or a metal strainer into a pot.
• Discard the pulp.
• Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler.
• (If you don't have a double boiler, you can use two different-sized pots. Put the milk in the smaller pot and water in the larger one.) Transfer to a pitcher or container and refrigerate.
• Stays fresh for 5-7 days.

Steps:

• Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
• Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
• Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

Steps:

• Heat the milk in a mug 1 1/2 minutes in the microwave.
• Stir in sugar & vanilla extract.
• Stir & enjoy.
• :).