Cinnamon-Bun Ice Cream
modified from Veganomicon
makes about 1.5 quarts
2 C plain, unsweetened soy milk
1 1/3 C raw sugar
1 half vanilla bean, scraped
12 oz silken tofu (1 pkg Nori-Mu brand)
1 C coconut cream (spooned from top of canned coconut milk)
2 t ground cinnamon
1 t pure vanilla extract
pinch ground nutmeg
pinch ground ginger
2 T maple butter
1 t blackstrap molasses
Combine the milk and sugar in a medium sauce pan over medium heat and stir until sugar is dissolved. Remove from heat and stirr in vanilla bean scraping. Let cool until warm.
In blender, combine tofu, coconut cream, cinnamon, vanilla, nutmeg, ginger and about 6 oz of milk mixture. Process until very smooth.
Place maple butter and molasses in a medium bowl. Slowly whisk in remaining milk mixture, making sure that all the butter and molasses are dissolved. Stir, do not whisk, in the blended mixture until color is uniform.
Chill at least 2 hours or overnight before freezing in ice cream maker according to manufacturer's unstructions.
Consume soft-serve just after churning or portion into containers and freeze 2 hours for scoopable ice cream.
