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1
Before making the meringue, drain excess water from the tofu (simply set it on a plate to drain).
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2
Combine the egg whites and sugar in a bowl to make the meringue.
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3
Whip until stiff peaks form.
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4
(Refer to the Helpful Hints.)
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5
Add the drained tofu from Step 1 to the meringue.
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6
To make mixing easier, break apart the tofu with your hands as you add it to the mixture.
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7
Whip until the mixture becomes smooth.
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8
Add the egg yolks and mix well.
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9
If you are using vanilla essence, mix in a few drops at the end.
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10
Pour the mixture into a Tupperware container and place in the freezer.
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11
Mix the ice cream 2-3 times every hour until it's done.
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12
If you are freezing individual portions, then there's no need to mix them once they're in the freezer.
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13
If the ice cream is in the freezer for a couple of days and hardens, remove it from the freezer and partially defrost.
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14
It should have a nice, icy texture if you eat it while mixing.
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15
You can add your own touch to the ice cream.
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16
If desired, add other ingredients in Step 4.
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17
Some ingredients to consider are cocoa powder, kinako, chocolate, marshmallow, or boiled adzuki beans.
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18
To make an ice cream sandwich, let the ice cream freeze for an hour, mix it, then sandwich a tablespoon of it between two biscuits, wrap it in cling film, then set it in the freezer.
