Egg Nog Ice Cream (no tofu)
2 tablespoons arrowroot powder
4 cups soy egg nog (I use Silk brand)
Mix 1/4 cup egg nog with the arrowroot powder.
Heat remaining egg nog over medium heat stirring constantly until simmering.
Add arrowroot mixture. Stir constantly until slightly thickened.
Cool in fridge then freeze in ice cream maker.
I use the Donvier ice cream maker and it was a big hit over Thanksgiving. Perfect with pumpkin pie and other holiday desserts!