Salted Caramel Tofu Gelato

I've been doing more experimenting than recipe following these days and I've decided that it would be a good idea to document my escapades. So thus yet another food blog is born.

To inaugurate the blog I thought I would share the recipe for my recent entry in Matt Timm's Tofu Takedown. I was not the big winner on Sunday but I did receive the judges award for "Best Interpretation of Current trends." My picture appears in the Metro Mix coverage. The Village Voice coverage gave me a shout out as did one of the judges and author of Not Eating Out In New, Cathy Erway one of the judges and author of Not so bad considering my Gelato was big melty mess for most of the judging.

Less chatting more recipes I know

Salted Carmel Gelato served on ApplePear

1 block of soft tofu (not silken)
1 vanilla bean
1 cup soymilk
120 grams of egg yolks
150 grams of sugar (a molasses-y sugar adds a darker flavor)
~1.5 tbs kosher salt/sea salt

the night before put freezer core of your ice cream maker in the freezer

In a blender blend tofu till smooth liquid set aside
split and scrape vanilla bean into soy milk simmer on low until infused with vanilla. In a bowl beat egg yolks, refrigerate for later. In a separate pan heat 1/3 of the sugar until it melts add the remainder of the sugar. Careful not to burn it, or yourself, you do want a slightly burny caramel smell but if it starts to seperate start over.

Add soy milk mixture to caramel. The caramel will sputter and harden as you mix it in but you want to make sure it all gets assimilated so heat it as necesarry and stir. Mix in the liquidized tofu. Take the pan off of the heat and let cool. Your next step is to add the egg yolks but you don't want them to curdle so let your mixture cool for a bit. Whisk in the egg yolks and reheat then entire mixture to 82 degrees. Add the salt to taste. Cool the entire mixture for 4 hours.

Spin it up in your ice cream maker as per your makers instructions. Your looking for a soft serve consistency here. Freeze your ice cream for at least 2 hours.

(if the mixture is not setting up. add more caramel you will have to refreaze your core before you try to spin it again so i recomend starting this process the day before you plan to serve the ice cream.)

Serve with a cold slice of apple-pear or asian pear or just regular pear.