Difference between revisions of "Caramelised sesame ice-cream"
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Revision as of 09:48, 11 March 2014
This unusual recipe has been translated from Spanish and the original version is on Gastronomíá y Cia.
Para ver esta receta en castellano, pulsa aquí.
Ingredients
For the caramelised sesame
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 70 g sesame seeds
- 130 grams of raw sugar
For the ice cream
- 300 g milk
- 3 egg yolks
- 50 g invert sugar, such as liquid glucose
- A few drops of vanilla essence (optional)
Method
To make the caramelised sesame
- Toast sesame seeds over low heat in a non-stick pan, moving them often so that they are evenly toasted. They will jump like popcorn, give off a good aroma and become tan coloured.
- Add the glucose and allow it to make a caramel over low heat, using a silicone spatula to move it around. If you use a wooden spoon it will stick like toffee.
- Once the caramel begins to turn golden, pour it onto a sheet of bake-o-glide.
- Smooth the caramel thinly across the sheet and allow to cool.
- When the caramelised sesame is crispy crush it into smallish pieces.
To make the ice cream
- Place all ingredients in a bain-marie over a low heat and stir with chopsticks until the mixture thickens.
- Allow to cool, mix with 100 g of the sesame caramel, and if making by in an ice-cream machines, follow your manufacturer’s instructions.
- If making manually, place the mixture in a metal container with a tight lid and put it in the freezer.
- Take the ice cream out every hour and beat to reduce the crystals.
- When it is creamy, it will be ready, but remove from the freezer about 5-10 minutes before serving.
Serving suggestions
Serve in glass with a wafer, or in a cone, with chocolate syrup.
Chef's notes
Liquid glucose can be obtained from most chemists, including Boots.