April 8th, 2012
Pour milk into a large metal or ceramic bowl. Freeze about 1 hour until a frozen slush.
Remove milk from freezer and beat for 5 minutes on high with an electric mixer, until stiff peaks form.
In a blender or processor, combine tofu, 1/3 cup sugar, and lemon juice. Stir in lemon peel. Stir the tofu mixture into the whipped milk and beat on low speed until well blended. Return to freezer for 1/2 hour.
Process raspberries and 1/4 cup sugar to a smooth purée. Pour over the tofu milk mixture and stir just enough to create swirls. Return to freezer for 4 to 6 hours, or until firm.
Scoop into bowls, garnish with fresh mint and serve icy cold.