2 lbs. soft tofu
1-1/3 cups soy milk
1-1/3 cups oil
2 cups sugar
1/4 cup fresh lemon juice
2 T. vanilla
2 (20 oz.) cans unsweetened crushed pineapple with syrup (reserving 2/3 cup drained pineapple to stir in before freezing)
1/4 tsp. salt
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Blend in a blender in four equal parts until smooth and creamy.
Stir in the reserved 2/3 cup drained pineapple. Freeze in a home hand-operated or electric ice cream maker and serve.
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