Vanilla tofu ice-cream with mango and berry coulis

You simply can't beat homemade ice cream, and the tofu in this recipe enhances both the flavour and texture, for something even more special.
vanilla tofu ice-cream with mango and berry coulis



1.Blend custard powder with a little of the milk in a medium saucepan until smooth. Add remaining milk and sugar; cook, stirring, over medium-low heat, until custard boils and thickens. Remove from heat.
2.Blend or process tofu until smooth. Add tofu and extract to the custard; stir to combine. Cool to room temperature.
3.Transfer mixture to a 14cm x 21cm (5½-inch x 8½-inch) loaf pan. Cover tightly with foil; freeze for 3 hours or overnight.
4.Beat ice-cream in a large bowl with an electric mixer until smooth. Return to loaf pan, cover; freeze a further 3 hours or until firm. Repeat beating and freezing twice more. (Alternatively, churn the ice-cream in an ice-cream machine according to the manufacturer’s instructions.)
5.Make berry coulis; blend or process vanilla, mixed berries and icing sugar until smooth. Push mixture through a fine sieve over a small bowl; discard solids.
6.Make mango coulis; blend or process mango and water until smooth.
7.Serve ice-cream with mango and berry coulis.

Fresh or frozen berries are suitable; if frozen berries are used they must be thawed before making the coulis.


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