|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Soft tofu||1 Pound, drained (1 Package)|
|Buttermilk/Plain yogurt, whole milk / whipping cream||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
If using gelatin, sprinkle over water in a 1- to 2-cup pan and let stand for 5 minutes to soften.
Add sugar; stir over medium heat until gelatin is completely dissolved.
In a food processor or blender, whirl gelatin-sugar mixture (or just sugar, if not using gelatin) and tofu until smooth.
Stir mixture into buttermilk, adding the 1/3 cup whipping cream, vanilla, and, if desired, additional flavoring.
Pour into 1-quart or larger container of a self-refrigerated or ice- and salt-cooled ice cream maker (use 1 part salt to 6 parts ice).
Crank or process according to manufacturer's directions until tofulato is softly frozen and hard to mix, then serve (remove dasher).
Or, to firm and mellow tofulato, cover and freeze for 1 to 2 hours.
Or cover ice- and salt-cooled container with plastic wrap, then with lid; repack with 1 part salt to 4 parts ice, cover with several heavy cloths, and let stand for 1 to 2 hours.
Serve, or store in freezer; for best flavor and texture, use within 3 weeks.
To make hard-frozen tofulato easier to scoop, let it soften at room temperature (about 30 minutes for a full batch).