Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix ¼ cup of soy milk with the 2 tablespoons of arrowroot or cornstarch and set aside. mix the soy creamer, soy milk, and sugar together in a saucepan. when the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. this should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools). stir in vanilla extract. set the ice cream mixture aside to cool. freeze according to your ice cream maker’s instructions.

Target recipe: whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream, milk, and vanilla and whisk to blend. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. makes 1 quart **variation: add 1 cup coarsely chopped reese's peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.