Strawberry and vanilla tofu ice from The Tofu Cookbook by Becky Johnson

Ingredients

• 30 ml/2 tbsp maple syrup
• 5 ml/1 tsp vanilla essence (extract) or 1 vanilla pod (bean)
• 50 g/2 oz/¼ cup caster (superfine) sugar
• 20 ml/4 tsp cornflour (cornstarch)
• 500 g/1¼ lb silken tofu
• 450 ml/¾ pint/scant 2 cups soya milk
• 15 ml/1 tbsp sunflower oil
• 250 g/9 oz/2 cups strawberries, hulled and halved, plus extra to decorate