Macrobiotic ☆ Maple Tofu Ice Cream

Name: Macrobiotic ☆ Maple Tofu Ice Cream
Cuisine: American
Ingredients: 500 grams Plain soy milk; 1/2 tsp Powdered kanten; 100 grams Maple syrup; 50 grams Beet sugar; 50 grams Rapeseed oil; 1 pinch Salt; 1 dash Vanilla essense

cookpad.japan @cookpad_jp

When I learned about macrobiotics, I was motivated to make this. I took my own version of soy ice cream and came up with this!
I simplified a difficult and time-consuming recipe and arrived at this.

★You can substitute the beet sugar for light brown sugar and the rapeseed oil with canola oil, but the flavor will be different.
★ In Step 4, if you use a food processor, it will become smoother.
★ Also in Step 4, if you continue to reuse a food processor, the ice cream will become even softer. Recipe by Sougenusagi

When I learned about macrobiotics, I was motivated to make this. I took my own version of soy ice cream and came up with this!
I simplified a difficult and time-consuming recipe and arrived at this.

cookpad.japan @cookpad_jp

When I learned about macrobiotics, I was motivated to make this. I took my own version of soy ice cream and came up with this!
I simplified a difficult and time-consuming recipe and arrived at this.

Saved

Ingredients

Ingredients "A"
500 gramsPlain soy milk
1/2 tspPowdered kanten
100 gramsMaple syrup
50 gramsBeet sugar
Ingredients "B"
50 gramsRapeseed oil
1 pinchSalt
1 dashVanilla essense

Saved

Steps

1

Put all the "A" ingredients into a pot and set it to medium heat. Mix with a spatula so that the bottom does not scald. Just when it is about to boil, turn off the heat.
2

Now, add all of the "B" ingredients and mix well till it emulsifies.
3

Transfer to a bowl and rest it in a bowl of ice water while mixing. Once it has cooled and thickened, cover it with plastic wrap and let it harden in the freezer for at least 4 hours.
4

Take it out of the freezer and beat with a whisk. Pour it into a airtight container and freeze it again.