Tofu Ice Cream
Ingredients
- 18 ounces tofu, well chilled
- 3 tablespoons honey
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Method
- Combine 12 ounces tofu, honey, vanilla, and salt in
a blender and puree for about 1 minute.
- Transfer to a covered container and place in the
freezer overnight.
- Puree remaining 6 ounces tofu in the blender until
smooth.
- Cut the frozen tofu into small chunks.
- While pureeing at high speed, add a few chunks at a
time to the tofu in the blender until all has been added and the mixture is
smooth and thick.
- Serve immediately.
Variations:
- For variety, add toward the end of pureeing 1 egg
yolk, 2 to 4 tablespoons each chopped almonds or shredded coconut, and your
choice of fresh or frozen fruits.
- Serve top2ped with chopped nutmeats.
- Or add 1 teaspoon powdered green tea (matcha) and 1 additional tablespoon honey; omit vanilla.
Makes 3 or 4 servings.
William
Shurtleff and Akiko Aoyagi spent their formative years on opposite sides
of the Pacific. Born in California on 28 April 1941, Bill received
degrees in engineering, honors humanities, and education from Stanford
University. He taught physics for two years in Nigeria in the Peace
Corps and has lived and traveled extensively in East Asia and Third
World countries. He speaks seven languages, four fluently, including
Japanese.
 Reprinted with permission from The Book
of Tofu, copyright © 1975, 1979, 1983, 1998 by William Shurtleff and
Akiko Aoyagi, Ten Speed Press, P. O. Box 7123 Berkeley, CA, 94707.
Available from your local bookseller, by calling Ten Spped Press
directly at 800-841-2665, or by visiting us at www.tenspeed.com.
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