This is easy and the silken tofu gives ice cream a smooth, creamy texture. Yuki Gomi prefers to use coconut milk, but you can use any type of cream.
- Prepare10 mins
- Cook5 mins
- Total time15 mins
- Pluscooling and freezing
Combine the tofu, coconut milk and matcha powder in a blender. Blend until smooth. Warm the mixture in a saucepan until just below boiling, then add the sugar and a pinch of salt and whisk well.
In a medium bowl, whisk the egg yolks and vanilla together. Pour 250ml of the tofu mixture into the egg yolks, whisking continuously. Return this to the rest of the mix in the pan and, stirring constantly over a low heat, cook gently for 5 minutes, until the mixture thickens enough to coat the back of a wooden spoon. Do not boil or you’ll have scrambled eggs!
Pour into a wide bowl, allow to cool to room temperature, then cover and chill in the fridge for at least 1 hour. Or you can make in advance and chill overnight.
Remove the ice cream from the fridge, put into a blender (or use a bowl and an electric hand mixer) and blend until bubbles appear on the surface to incorporate air. This makes the ice cream smooth, with a light texture.
Pour the mixture into an ice cream machine and churn according to manufacturer instructions. Pour into a 1L freezerproof container or loaf tin, then cover and freeze for at least 6 hours, or preferably overnight, until solid. Remove from the freezer 10-15 minutes before serving in scoops.
If you don’t have an ice-cream machine, put the chilled mixture into the 1L container, then cover and freeze for 90 minutes. Remove from the freezer and whisk quickly. Repeat after 45 minutes, and again after another 30 minutes, scraping down the sides of the container. Repeat the 30 minutes’ freezing 2-3 times more until the ice cream is just frozen, then cover and freeze until solid.