I made soy milk on the weekend and it worked out well.
I've read US recipes for soy ice cream that use commercial soy creamer in the US.
The Thermomix vegetarian cookbook says to use 200g soy beans instead of 150g for a thicker consistency (with 1.2 litres water).
What would be the right amount of soy beans to make soy milk creamy enough to be ideal for icecream?
How long should I soak the soy beans to minimise beaniness?
