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Toasted sesame and honey ice cream
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A nutty, sophisticated ice, perfect for rounding off a dinner party.
Makes: about 1.2 litres
ICE CREAM BASE
300ml double cream
300ml whole milk
4 large egg yolks
50g granulated sugar
170g can evaporated milk
TOASTED SESAME PASTE
5 tbsp sesame seeds, toasted
4 tbsp honey
150g granulated sugar
3 tbsp toasted sesame seeds
½ tsp sea salt
1. Start with the sesame paste. In a high-speed blender (such as a Nutribullet), whizz the sesame seeds and honey as smooth as possible; leave in the blender while you make the custard.
2. Pour the cream and milk into a pan with a pinch of salt and heat to just before boiling point – bubbles will start to form at the edges. Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick. Slowly pour the cream and milk mixture over the egg yolks, whisking continuously until combined.
3. Rinse out the pan and return the mixture to the pan. Place over a medium-low heat. Stir constantly with a wooden spoon or spatula, making sure to cover the entire base of the pan. After about 5-8 minutes the custard will thicken, start to feel velvety and thickly coat the back of a spoon. Quickly sieve the custard into a clean bowl. Cool for 5 minutes, then blend a few ladlefuls of the custard with the sesame paste until smooth. Stir the sesame custard into the base, along with the evaporated milk, until combined. Sieve into a jug, cover the surface with cling fi lm and leave to cool completely, then chill for 1-2 hours.
4. For the sesame brittle, line a baking tray with baking parchment. Put the sugar in a pan over a low heat and let it heat and dissolve to a caramel (turn and swirl the pan if it’s dissolving more quickly in parts). Once you have a deep amber caramel, take off the heat and scatter in the sesame seeds and sea salt, gently swirling to combine. Tip onto the prepared tray, leave to cool completely, then store in an airtight container.
5. Churn the custard in an ice-cream maker according to manufacturer’s instructions. When the custard is thick and creamy and the blade almost stops, break up half the brittle and stir through the ice cream, then transfer to a chilled container. Cover and freeze for at least 4 hours, or preferably overnight. Remove from the freezer 5 minutes before serving, with the remaining brittle crushed over the top.
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2016.