Serves 10
3/4 cup plus 1/2 cup sugar
2 teaspoons light corn syrup
1 cup soy cream substitute (like MimicCreme)
1 cup soy milk
1 cup plain or vanilla soy yogurt
1 cup firm silken tofu
1/2 teaspoon fleur de sel
Place 3/4 cup of sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the soy cream; then slowly add the soy milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
In a large bowl, whisk together the remaining sugar, tofu, yogurt and fleur de sel. Whisk a little caramel cream into the tofu mixture to temper it, then pour the tofu mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice cream maker.
Recipe courtesy of Cat Cora, first female Iron Chef America.
For even more vegetarian recipes, check out VegRecipes.org.
