January 21, 2011

Papaya Ice Cream

1 package silken tofu (16 oz)
3/4 cup of sugar
2 tsp vanilla essence
1/2 cup soy, hemp or coconut milk or creamer
1 1/2 medium sized papaya, chopped

1. Chop up the papaya after removing the skin and cook papaya for 5 minutes and mash.
2. Add sugar and essence to the mashed papaya.
3. Boil the milk, then add the mixture papaya to the milk and simmer for 7-10 minutes.
4. Remove from heat and cool.
5. Blend silken tofu well till fluffy and fold into the cooled mixture.
6. Refrigerate till half set.
7. Remove and whip the mixture again, then freeze till firm, to desired consistency.

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