Turns out there's a really good reason for that! Andy wrote to me to point this out. His comments about store bought ice cream are pasted below so we can all benefit:
"Please note that most or all coconut milk and rice milk 'ice cream' uses soy protein as the emulsifier, and this has LOTS of sulfur in it and does not render the resulting material 'low sulfur!' Someone sensitive has to try each brand - and maybe suffer a lot - to figure it out, or just don't use ones with 'soy protein' anywhere on the list.Thank you for that bit, Andy.
Soy lecithin on the other hand is fine.
Andy Cutler"
I rarely buy any ice cream at the store, because (funnily enough) they made me feel icky after eating them. So I make all my own. :) They are super easy with canned (preservative/thickener-free) coconut milk and herbs, spices, fruits and extracts. For a thicker mix, cook in a little bit of starch (potato, arrowroot, tapioca or corn) to your mix (no more than about 2 tablespoons tops, or the ice cream will taste a bit starchy). Homemade coconut milk ice cream tends to be harder and just needs to sit out for 5-10 minutes before you eat it.
Here are my recipes so far for homemade low sulfur coconut milk ice cream:
Basil ice cream (with a note about making green tea ice cream)
Butter pecan ice cream
Quick 5 Minute Banana Ice Cream (no coconut milk for this)
Vanilla is very easy, as would be any fruit addition to a vanilla. I will post more recipes as I get time, but if you have a craving and want me to invent an ice cream flavor/idea just for you, please post it in the comments below and I will try to make that happen for you and post it in this blog. :)
Bear in mind, we can't eat chocolate *or* carob, or have any mocha or coffee flavors in there due to their high sulfur content. But amaretto, or mango, or strawberry? Let me know?
Cheers!
~Miriam
Hi, You mention using potato starch and corn starch. Is it true that they are processed with sulfur?
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