From the kitchen
Soy Milk Black Sesame Ice Cream
An egg-custard black sesame ice cream made with soy milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3 cups plain unsweetened soy milk
- 3/4 cup sugar
- 1/3 cup unsweetened black sesame paste, stirred
- 5 large egg yolks
- Pinch of salt
Method
- Prepare ice cream machine as directed. Warm soy milk, sesame paste and salt until steaming, whisking smooth.
- Whisk yolks and sugar. Slowly whisk in a ladle of hot milk, then return the mixture to the pan.
- Cook over low heat, stirring constantly, to 170 to 175°F until lightly coating a spoon. Do not boil. Strain into a clean bowl.
- Cool promptly in an ice bath, stirring, then cover and refrigerate for at least 4 hours.
- Churn according to machine directions. Transfer to a covered freezer container and freeze for 3 to 4 hours until scoopable.
Cook with confidence
Before you start
What to expect
An egg-custard black sesame ice cream made with soy milk.
Before you begin
Use unsweetened sesame paste and prepare the machine before cooking.
The important cue
Cook the custard to 170 to 175°F, then chill thoroughly before churning.
At the table
Expect a denser, less cream-rich texture than a dairy-heavy ice cream.
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