Post by kellymon on Nov 16, 2008 16:34:05 GMT -5
I'd like to share a recipe for tofu ice cream, using the chocolate that is left in the Santha when you have finished your batch and are ready to clean it
I mean, who wants to waste all that great chocolate?
Amounts are very flexable, the only thing is that you must use silken tofu, soft or firm.
2 12oz packs silken tofu. (soft or firm, or a combination)
1/4 cup brown rice syup for sweetener. You can use cane sugar if you prefer, or increase amount to taste.
1/4-1/2 cup soy milk in the santha to help mixing stuff.
Heat all ingedients to 100f or more to aid mixing with choocolate. I use a microwave oven.
After you have removed your real chocolate batch from the santha and are ready to clean it, slowly add the heated tofu/milk/sweetener mixture to the santha. Add warm soy milk as needed, but don't add so much that it starts to splash out.
You want a it like a thick milkshake.
After it has run for several minutes, pour the mixture into a bowl and chill for a few hours, or until you are ready to use it, within a couple of days.
Clean the santha with hot water as normal.
When you are ready to make your ice cream, just follow your usual machines instructions.
We have a small type that you keep the bowl frozen and needs no ice or salt.
You can also add fruit or nuts as desired, like bananas, cherries, or even peanut butter Just chop or blend and mix with chilled choc/tofu mixture before adding to the ice cream maker.
BTW, this same recipe works as a pie also. You can put it into a pre-baked or grahm cracker crust and chill.
Or if you want, add a little cornstarch and heat mixture slightly. Then put into a pie crust and bake as usual, about 350f until crust is very brown and a skin has formed on the pie, like a pumpkin pie.
Enjoy!
robert
I mean, who wants to waste all that great chocolate?
Amounts are very flexable, the only thing is that you must use silken tofu, soft or firm.
2 12oz packs silken tofu. (soft or firm, or a combination)
1/4 cup brown rice syup for sweetener. You can use cane sugar if you prefer, or increase amount to taste.
1/4-1/2 cup soy milk in the santha to help mixing stuff.
Heat all ingedients to 100f or more to aid mixing with choocolate. I use a microwave oven.
After you have removed your real chocolate batch from the santha and are ready to clean it, slowly add the heated tofu/milk/sweetener mixture to the santha. Add warm soy milk as needed, but don't add so much that it starts to splash out.
You want a it like a thick milkshake.
After it has run for several minutes, pour the mixture into a bowl and chill for a few hours, or until you are ready to use it, within a couple of days.
Clean the santha with hot water as normal.
When you are ready to make your ice cream, just follow your usual machines instructions.
We have a small type that you keep the bowl frozen and needs no ice or salt.
You can also add fruit or nuts as desired, like bananas, cherries, or even peanut butter Just chop or blend and mix with chilled choc/tofu mixture before adding to the ice cream maker.
BTW, this same recipe works as a pie also. You can put it into a pre-baked or grahm cracker crust and chill.
Or if you want, add a little cornstarch and heat mixture slightly. Then put into a pie crust and bake as usual, about 350f until crust is very brown and a skin has formed on the pie, like a pumpkin pie.
Enjoy!
robert