Public recipe with member extras
Soy Milk Black Sesame Ice Cream
A rich, churned ice cream built on a soy milk custard and deeply nutty black sesame paste.
Desserts & Confections · Summer Desserts · Dinner Party Finish
What you need
Ingredients
- 3 cups Unsweetened Soy Milk
- 3/4 cup Sugar
- 1/3 cup Black Sesame Paste
- 5 large Egg Yolks
- Pinch of Salt
Method
Instructions
- Heat the soy milk and half the sugar until steaming, then whisk in the black sesame paste until smooth.
- Whisk the egg yolks, remaining sugar, and salt until pale, then slowly whisk in about a cup of the hot milk to temper.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, 5 to 7 minutes.
- Strain, chill thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker until thick, then freeze until firm.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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