I don't have an ice cream machine. But I do have a whisk, time to stir every 30 minutes, and a freezer. Yes, that's almost everything you need to make homemade ice cream. Lebovitz has some great suggestions and techniques to make it with a machine at home, you may find what works for you best here.
It took me less than 20 minutes to make the liquid, then checked on it in the freezer every 30-45 until I was content with the consistency. I love almonds, wildflower honey, and anise- the flavors of greek honey come to mind. Oh, and did I mention there's no added sugar? Just sweetened with honey! It's relatively low in fat.
Roasted Almond Honey Soy Ice Cream
Serves 4-6, depending on the size of the scoop
Ready to eat after 3 hours
equipment: Blender, whisk, 9x13 aluminum sheet cake pan
1 T Bacardi Rum (alcohol keeps it from solidifying, you can use vodka too)
1 T Arrowroot powder
1/4 cup wildflower honey
1/2 tsp whole anise seed
2 cups unsweetened plain soymilk
generous 2/3 cup freshly roasted almonds
Roast the raw unblanched almonds in the oven, remove and set to the side to cool. Roughly chop.
Blend the rum, arrowroot powder, honey, and anise seed together in the blender. Slowly add the soymilk and combine thoroughly. Pour the liquid into the baking pan, and stir in the roasted almonds. Place the pan into the freezer.
Whisk the liquid every 30-45 minutes over the course of a 3 hour period. Serve immediately or reserve for the next day. If you serve for the next day, remember that you'll have to let it thaw briefly and stir to maintain a nice semi-creamy consistency.