Macrobiotic Maple Tofu Ice Cream

• 500 grams Plain soy milk
• 1/2 tsp Powdered kanten
• 100 grams Maple syrup
• 50 grams Beet sugar
• 50 grams Rapeseed oil
• 1 pinch Salt
• 1 dash Vanilla essense

1. Put all the "A" ingredients into a pot and set it to medium heat.
2. Mix with a spatula so that the bottom does not scald.
3. Just when it is about to boil, turn off the heat.
4. Now, add all of the "B" ingredients and mix well till it emulsifies.
5. Transfer to a bowl and rest it in a bowl of ice water while mixing.
6. Once it has cooled and thickened, cover it with plastic wrap and let it harden in the freezer for at least 4 hours.
7. Take it out of the freezer and beat with a whisk.
8. Pour it into a airtight container and freeze it again.

kanten, maple syrup, sugar, oil, salt, vanilla essense

Taken from cookpad.com/us/recipes/156952-macrobiotic-%E2%98%86-maple-tofu-ice-cream (may not work)