Lactose Intolerance and Dairy Free Recipes

Lactose is a type of natural sugar found in the milk of mammals. Lactose intolerance is basically caused by insufficient production of an enzyme called Lactase in our intestine. In normal digestion process, Lactose is being broken down by lactase enzyme into simpler form of sugar namely glucose and galactose that can be absorbed by the body. When the body fails to produce sufficient lactase enzyme for the digestion, some of the lactose will pass through the intestine unprocessed into the lower gut. The bacteria that present in the low gut will be fed by this unprocessed lactose and giving off gas that caused bloating and diarrhea. How much milk will cause the Lactose intolerance symptoms? Well, it varies from one to another, some people with lactose intolerance can drink up a glass of milk per day without any problems, but some people may have to totally avoid it. Some dairy products with low lactose content such as butter, hard cheese can sometime be taken by people who are lactose intolerant without any effects. Below is a dairy free Ice cream recipes that I would like to share with people who are lactose intolerant. Green Tea Ice Cream: Ingredientsrn10fl oz soy milkrn2 tablespoon maccha green tea powderrn3.5 oz caster sugarrn1 vanilla podrn8.5fl oz whipping creamrn¼ teaspoon salt Method:rn1.Place the maccha green tea powder in a heatproof bowl and heat the soy milk to just below boiling point and pour onto the green tea.rn2.Stir the mixture to break up and lumps and strain back into the saucepan. Leave to infuse for 15 minutes.rn3.Split the vanilla pod lengthways and add to the pan. Heat gently and stir the vanilla pod to release the seeds. Remove the vanilla pod, scrape out any remaining seeds and add them to the milk, then wash and dry the pod and reserve for future use.rn4.Place the egg yolks and the sugar in a medium sized bowl, and beat with an electric or hand whisk until the mixture is thick and pale.rn5.Bring the infused soy milk back to boiling point and pour it in a thin stream onto the egg yolk and sugar mixture, whisking all the time.rn6.Return the mixture to the saucepan and place on the lowest possible heat, stirring continuously as the custard thickens.rn7.Cook for 8-10 minutes, stirring, until the custard coats the back of a spoon. Do not allow to boil. The custard will be dark green at this stage.rn8.Remove the custard from the heat and leave to cool.rn9.Lightly whip the cream with the salt until just softly peaking, but not at all stiff. Fold into the cooled custard with a metal spoon.rn10.Freeze in an ice cream maker following the manufacturer’s instructions or pour into a freezer proof container and freeze until just firm around the edges, about 4 hours. rn11.Whisk with a fork to break up the ice crystals and freeze until firm. Remove from the freezer 1-10 minutes before serving if hand-made, 20 minutes before serving if made in an ice-cream maker. For more Dairy free Recipes visit http://www.a2zhealthyrecipes.com/dairy-free-recipes/dairy-free-recipes.php