This unusual ice cream was devised by Lizzie at Hollow Legs as part of a recipe for Mochi: Chinese ice-cream balls encased in glutinous rice flour dough. I have been unable to master the rice mixture, ending up with rubbery lumps of dough and a snowstorm of cornflour. As straightforward ice cream, however, served with a little fresh fruit, this is fantastic, with its striking, dark grey colour and halva-like, sweet sesame flavour.
200ml whipping cream
350mi semi-skimmed milk
2 egg yolks
80g sugar
7 tbs black sesame seeds
1 tsp vanilla
Toast the sesame seeds, watching carefully as they burn very easily; grind them finely. Stir the ground seeds into the milk, then add the cream and heat to just below boiling point. Stir in the vanilla and leave the cream mixture to cool for 30 minutes.
Whisk the egg yolks and the sugar until pale. Stir a spoonful of the cooled cream mixture into the eggs, adding the rest in stages until it is all incorporated. Put over a low heat and continue stirring until it thickens - do not let it boil or it will scramble.
Strain the mixture (although it works well unstrained, with a slightly earthier flavour). Once the mixture has cooled, churn it in an ice-cream maker or freeze, stirring occasionally.
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