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LOCATION: Recipes >> Vegetarian >> Tofu Icecream 02

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Basic Tofu Ice Cream
(Makes about 5 cups)

1 cup sugar
4 T. water
4 10.5-oz pkgs soft silken tofu or 2 lbs reduced fat, medium-firm
regular tofu plus 1 cup water
2 T. vanilla extract
1/4 t. salt

In a small saucepan, dissolve sugar and water over high heat. Pour
the syrup in a blender with tofu, vanilla, and salt.

Blend until the mixture is very smooth, then chill thoroughly.
Freeze according to the directions for your ice cream maker.


Maple Tofu Ice Cream

Use 2 1/2 cups maple syrup in place of the sugar; use the medium-firm
tofu and omit the 1 cup of water used with it.


Coffee Tofu Ice Cream

Use 1 1/2 cups sugar or sucanat dissolved in 2/3 cup strong
coffee or coffee substitute. Use the medium-firm tofu and
omit 1/2 cup of the water used with it. You can add 1/4 cup rum
or coffee liqueur, if you wish.

NOTE: These ice creams freeze up quite solidly, so let them sit
out of the freezer for 1/2 hour before serving.

If you don't have an ice cream maker, freeze the blended mixture.
Just before serving, break the solidly frozen mixture into chunks,
and run it through a heavy duty juicer (according to the manufacturer's
directions) or your food processor until just soft. Serve immediately.

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