Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup kinako (roasted soybean flour)
- 6 egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and kinako. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a separate bowl, whisk together the egg yolks, vanilla extract, and salt.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Strain the mixture through a fine-mesh sieve into a bowl and let cool to room temperature.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
7. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
8. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
5. Temperature:
Medium heat
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 31g
Saturated Fat: 18g
Cholesterol: 230mg
Sodium: 60mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or light cream instead, but the ice cream will be less rich and creamy.
- Whole milk: You can use 2% or skim milk instead, but the ice cream will be less creamy.
- Kinako: You can substitute with peanut butter powder or almond flour, but the flavor will be different.
Variations:
- Matcha Kinako Ice Cream: Add 1 tablespoon of matcha powder to the cream mixture before heating.
- Black Sesame Kinako Ice Cream: Substitute kinako with black sesame powder.
- Chocolate Kinako Ice Cream: Add 1/2 cup of cocoa powder to the cream mixture before heating.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or bits of kinako.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream for at least 2 hours, or until firm, before serving.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and sprinkle with additional kinako or toasted sesame seeds.
Garnishes:
Additional kinako or toasted sesame seeds.
Pairings:
Green tea or mochi.
Suggested side dishes:
Fresh fruit or a slice of cake.
Troubleshooting advice:
- If the mixture curdles or separates, strain it through a fine-mesh sieve and continue with the recipe.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature (160°F) to avoid the risk of foodborne illness.
Food history:
Kinako is a traditional Japanese ingredient made from roasted soybeans. It is often used in desserts and sweets.
Flavor profiles:
Kinako has a nutty and slightly sweet flavor.
Serving suggestions:
Serve the ice cream as a dessert after a Japanese meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese