Chocolate Tofu Ice Cream - cooking recipe

Ingredients

2 (1 lb.) pkg. soft tofu, drained
2 c. extra rich milk or Half & Half
1 1/2 c. sugar
1/2 c. vegetable oil
4 oz. semi-sweet chocolate
2 Tbsp. vanilla extract
1/4 tsp. salt

Preparation

Blend all ingredients in a food processor or blender until smooth and creamy (it may be necessary to do this in several batches).
Transfer mixture to a half gallon or large electric or hand crank freezer.
Assemble freezer according to manufacturer's directions, using about 4 parts ice to part rock salt.
When electric motor stalls or hand cranking becomes difficult, remove dasher.
Serve immediately, or transfer to a rigid plastic container, cover, and place in freezer for up to 1 month.
Pureed tofu takes the place of egg yolks in this rich tasting but lower calorie ice cream.
Makes about 2 quarts.