I replaced the milk and cream in my chocolate ice cream recipe, with soy milky soy milk. It worked fine melting the chocolate in a double boiler with the soy milk. Ice cream came out smooth and creamy. I used 1 cup of the soy milk to replace the 1 cup milk, when melting the chocolate. Then i replaced the 2 1/2 cups thickened cream with 2 cups of the soy milk. This gave it a bit more room to let air in to the ice cream, before it would come to the top of the ice cream machines bowl.

With the chocolate ice cream working and the normal vanilla based ice creams working too. All the ice creams in my books can be done with the soy milk. Not being able to have milk, just got better.

I had a few people ask if they could use soy milk instead of normal or light milk and cream. So I used the Baileys recipe from my book, and replaced the milk and cream with 3 cups of Vitasoy Soy Milky . Its tastes very close to the original. Melts quicker. Still smooth, not icy. If I didnt tell anyone, I think it would pass for normal ice cream, which I will try tomorrow at work. When I take some in.

I reduced some Merlot red wine by 4. It has a very unique taste. I tried it over some passion fruit ice cream, and it went so well together. I will try to make a red passion ice cream. I will keep you posted on how it comes out. I also want to try it striped through a milk chocolate ice cream.

To help you celebrate the holidays, I have added my Christmas pudding ice cream recipe in the ice cream recipe section here. I hope you make and enjoy this ice cream. Its is a big hit with my family and friends. Over the holidays I plan on working on some new flavours. One I am looking at trying is a milk chocolate ice cream, with a reduced red wine sauce stripped through it. I will post here how it works out. All the best for the holidays, from the Chilly Willy Ice Cream family.

Book two is on the Apple iBook store. Its called "Make more of your own ice cream". Has several ice creams in it that would be great for the holiday season. One that is a big hit, is the Christmas pudding ice cream. Filled with lots of fruits, and Brandy.

I was playing around with some recipes. I tried one of my berry ice creams, but used 2 cups milk and only 300ml of cream. I also used fruit sugar, instead of white sugar, so I used less of it. It came out real nice. But the real treat was, I used the extra cream I had to modify my sones favourite recipe, After Dinner Mint Ice Cream. I used 900ml cream, 3/4 Cup white sugar, 25ml peppermint essence, 1 tsp vanilla, and 3 drops of blue food colouring. And as it thickened, I added in 1/2 cup chopped up chocolate pieces. It is so light and so very creamy. My son said it felt like you were eating fairy floss. I said it feels like you are eating a cloud. It just melts in your mouth. It is one where just a little satisfies you.

Book two is almost ready to upload to Apple. One last person to look through it. Check for any errors and look at the lay out. Book one is still selling well, and book two will give you even more recipes and flavours to work with.

Book two is full of wonderful new ice creams and sauces and toppings. Just putting the finishing touches to it, and having it proof read. Hope to have it up on the iBook store very soon. There are some real tasty ice creams that will be perfect for the holiday season. Look forward to having feed back on the new book.

Brandy custard ice cream is the last one for book two. It came out with all the flavour I wanted in it, and a perfect one for the holidays. I served it in a Brandy basket.

I was asked by a few people to make a coconut ice cream. I do not think I have ever had coconut ice cream before, so I was not sure on how I should make it taste. The ice cream came out very well. I know I did a great job, when my son asks for more of it, and wants it the next night as well. One more ice cream to go, for book two. I think it will be a Brandy Custard ice cream.

Another wonderful success. Tastes just as good as it looks.