Chocolate Tofu Ice Cream

1 envelope unflavored gelatin

¼ cup water

2 cups chocolate soymilk,

divided

8 oz. soft silken tofu, drained

½ cup chocolate syrup

½ cup sugar

1 tsp. vanilla

1 Sprinkle gelatin over water. Microwave 15 to 20 seconds or

until gelatin is dissolved. Stir in 1 cup of chocolate soymilk.

2 In a blender container, add tofu and remaining 1 cup soymilk;

blend until smooth. Add gelatin-soymilk mixture, chocolate

syrup, sugar and vanilla; blend.

3 Place in ice cream freezer container. Freeze according to

manufacturer’s directions.

4 Place in another container; cover, and freeze. Remove from

freezer about 5 minutes before serving.

5 Serve with a drizzle of Miso Caramel Sauce.

Miso Carmel Sauce

3⁄4 cup heavy cream

3 Tbsp. unsalted butter

3⁄4 cup white sugar

2 Tbsp. water

2 Tbsp. white miso

1⁄4 tsp. vanilla extract

1 In a medium saucepan heat the cream and butter over

moderate heat until just bubbling.

2 In another medium saucepan mix the sugar and water

with a soft spatula. Place over medium heat and cook,

without stirring, for 5 minutes. Swirl the pan from side to

side occasionally to keep caramel moving and prevent

clumping up.

3 When mixture turns an amber color, remove from heat.

4 Very carefully add the warm butter/cream mixture; it will

bubble up. No fear. Whisk cream into sugar caramel over a low

heat; whisk until smooth.

5 Add miso and vanilla into caramel and again whisk until

smooth. Cook over low heat for 1-2 minutes to make sure the

sauce is smooth and warmed through. Serve warm, at room

temperature, or chilled.