NON-DAIRY VANILLA
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey 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 very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.
OLD ENGLISH TOFFEE
First, we'll prepare the toffee crunch. Lightly grease a large cookie sheet, and melt 4 tbsp butter in a sauce pan. Add 1/3 cup granulated sugar and 1 tbsp water. Bring the mixture to a boil and continue cooking while constantly stirring until the mix reaches 300 degrees. Remove from heat, spread quickly on the cookie sheet as thinly as you can. When cool break up into very small crunchies. Next, take 1 cup sugar and cook it in a sauce pan until it becomes a nice golden brown color. Add 1 1/2 cups half & half and 1 pint whipping cream. The toffee will immediately become rock hard. Keep cooking until the cream is nearly boiling and as you continue cooking the toffee will dissolve. When the toffee is all dissolved, remove from heat and cool completely. Now, in a large mixing bowl, lightly whisk two eggs*, then whisk in 1 can Eagle Brand sweetened condensed milk, and 1/3 cup brown sugar. When completely mixed, add 2 1/2 tbsp vanilla extract and 1/4 tsp salt, and the toffee/cream mix, (don't add the crunchies yet) and mix thoroughly. Age (chill in the refrigerator) for four hours. After aging, fill the canister no more than 3/4 full and freeze according to the ice cream freezer manufacturer's directions. When the ice cream is almost frozen, add in the crunchies.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
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