7 ounces Soy nuts
2 pounds Tofu, soft
5 ounces Granulated sugar
12 fluid ounces Soy milk
1 teaspoon Almond extract
Servings: 12
1. In a food processor, grind the soynuts to a coarse consistency. Add the tofu and sugar and purée.
2. With the processor running, add the soy milk and extract and combine to process until the mixture is smooth. Pour into an ice cream maker and process according to the manufacturer's directions.
Yield: 1 1/2 quarts
Notes: Variation:
Lemon-Ginger-Soy Ice Cream -- Omit the soynuts and the almond extract. Add 2 ounces (60 grams) of crystallized ginger, the zest of three lemons and 1/2 teaspoon (3 milliliters) of lemon extract. Process the ginger and lemon zest with the tofu as directed in Step 2.
2 pounds Tofu, soft
5 ounces Granulated sugar
12 fluid ounces Soy milk
1 teaspoon Almond extract
Servings: 12
1. In a food processor, grind the soynuts to a coarse consistency. Add the tofu and sugar and purée.
2. With the processor running, add the soy milk and extract and combine to process until the mixture is smooth. Pour into an ice cream maker and process according to the manufacturer's directions.
Yield: 1 1/2 quarts
Notes: Variation:
Lemon-Ginger-Soy Ice Cream -- Omit the soynuts and the almond extract. Add 2 ounces (60 grams) of crystallized ginger, the zest of three lemons and 1/2 teaspoon (3 milliliters) of lemon extract. Process the ginger and lemon zest with the tofu as directed in Step 2.
