The Chef's Lesson from Zeb's book CREATING CHEFS (by request) STRAWBERRY TOFU ICE CREAM

Ice Cream Ingredients

1 16 oz. package soft tofu
1 Cup vanilla flavored rice milk
4 teaspoons pure vanilla extract
1/4 Cup vegetable oil
1 Cup sugar or sweetener substitute to taste
1 16 oz. package frozen strawberries

Ice/Saltwater Bath Ingredients

1 quart cold water
1 Cup rock salt
1 Cup ice cubes

Procedure

Put all the ice cream ingredients into a large bowl. Stir well.

Place approximately 2 cups of the mixture in the blender. Blend until it has a smooth consistency. Due to the rice milk in the recipe, be sure to pulse the blender initially to ensure that the mixture does not force off the lid. Once the ingredients have begun to incorporate, you can leave the blender on without further pulsing.

Repeat with the rest of the mixture until all ingredients are blended smoothly.

Put the ice cream mixture into an ice cream maker and follow the manufacturer's directions for freezing.

If you do not have an ice cream maker, it is possible to freeze this in your freezer, althoough it will have a noticeably different texture. Pour the mixture into a freezer-safe container with relatively high edges, then place the container into a pan of the same height but with ample room on the sides. Carefully pour a mixture of the water, rock salt, and ice cubes into the bottom container. Add as much of the salt water as you can and place in the freezer. Stir the ice cream frequently and carefully througout the freezing process to reduce the amount of crystallization. Freeze overnight.

Approximately 10-15 minutes before serving, place the ice cream in the refrigerator to soften slightly.