Five Loaves Rice Cream

We always served this recipe in our soft-serve machine. It can be made in a blender, but is easiest to make in the kind of ice-cream maker that has a container you keep in the freezer. (Cuisine-art makes a good one.) When ready to use, simply mount the freezer container on the motor, turn on, and pour in the mix. In 20 minutes you have soft ice cream ready to serve.  

Five Loaves Rice Cream

INGREDIENTS & QUANTITY
¾	CUP CASHEW NUTS
½	CUP COOKED BRON RICE *
½	CUP PITTED DATES
½	CUP FRUIT JUICE SWEETNER OR HONEY
½	TEASPOON SALT
1	TEASPOON VANILLA
½	TEASPOON GUAR GUM OR XANTHAN GUM (OPTIONAL)
2	CUPS WATER
1	TRAY ICE CUBES (optional)

* If desired, you may omit the rice and increase nuts to 1 cup cashew nuts.

1.     Blend all the ingredients (except ice cubes) in a blender until very smooth (may take up to 2 minutes). There should be no grittiness when a drop of mixture is felt between your thumb and finger.

2.     Add ice cubes and blend smooth (speed chilling time). Add more water as needed to make 5 cups total mix.

3.     Pour into ice-cream maker and freeze according to its directions. )or pour into a shallow pan and freeze. When ready to use, thaw slightly until just soft enough to cut into squares. Place in a blender with enough soy milk or water to blend into the consistency of soft ice cream).

4.     Spoon into containers as soon as the mix is done (if the ice cream is left in an ice-cream maker, some will freeze to the container and become hard). Store in freezer until ready to use.

Hint: This ice-cream recipe will harden more in the freezer than store-bought high-fat brands. To serve slightly in the microwave.     

– MAKES ABOUT 6 CUPS —