Lemon and olive oil make a classic combination in the Mediterranean, and can make a surprisingly delicious ice cream as well.
Tofu
During the second century B.C. in China, someone discovered tofu when he accidentally dropped some nigari into a pot of simmering soybean milk. Just as acidic substances like lemon curdle cows’ milk, the nigari curdled the soymilk. Voilà! Tofu was born and became popular throughout Asia.
YIELD: 1 QUART
INGREDIENTS
- 12 ounces extra-firm tofu
- ½ cup extra-virgin olive oil
- ½ cup coconut milk
- 2 teaspoons fresh lemon zest
- Pinch of salt
- ¼ cup maple syrup
PREPARATION
- In a blender, combine the tofu, olive oil, coconut milk, lemon zest, salt, and maple syrup. Blend until smooth.
- Refrigerate the mixture for 4 hours to overnight.
- Transfer the chilled mixture to an ice cream maker and follow the manufacturer’s instructions for freezing.
