Tofu Ice Cream, Basic Recipe

Rating: 2.43 / 5.00 (7 Votes)

Total time: 45 min

Servings: 6.0 (servings)



If using a vanilla pod, score it in the center so that the seeds are revealed.

Withhold 3 tsp of the soy milk and briefly boil the rest of the milk with the vanilla pod in a sauce pan. Then turn off the stove and steep with the lid closed for about 20 min. Then remove the cooked vanilla pod.

Mix the sugar and cornmeal well with the reserved milk in a baking bowl. Now let the still warm milk bubble repeatedly and pour over the amount in the baking bowl form. Stir well while doing this.

Then return the whole to the baking pan and simmer on low heat for 1 minute until the mixture has thickened a bit. Then pour into a large enough bowl and cover it with a damp parchment paper. This will protect it from forming a skin. Cool.

Blend the tofu, sunflower oil or other vegetable oil and vanilla essence (in case used) until smooth and then mix into the custard. Then pour the entire mixture into a shallow, freezer-safe, rigid, stiff mold and freeze for 2 hours.

Then stir the semi-frozen mixture again until smooth, then return to the freezer and freeze for another hour. Then stir again until smooth, then back into the freezer again. This time for 2 hours until the ice cream is really firm.

Before serving the ice cream, it must be left in the refrigerator for about 15 minutes (i.e. not in the

Related Recipes: