Difference between revisions of "Caramelised sesame ice-cream"

From Cookipedia

 
Line 20: Line 20:
 
}}
 
}}
 
'''For the [[Ice cream|ice cream]]'''
 
'''For the [[Ice cream|ice cream]]'''
{{RecipeIngredients
+
{{RecipeIngredientsNB
 
| 300 g [[Milk|milk]]
 
| 300 g [[Milk|milk]]
 
| 3 [[Egg yolks|egg yolks]]
 
| 3 [[Egg yolks|egg yolks]]
Line 29: Line 29:
 
}}
 
}}
 
===Method===
 
===Method===
 
 
 
'''To make the caramelised [[Sesame|sesame]]'''
 
'''To make the caramelised [[Sesame|sesame]]'''
 
{{RecipeMethod
 
{{RecipeMethod
Line 56: Line 54:
 
[[Category:Sweets and desserts|Caramelised sesame ice-cream]]
 
[[Category:Sweets and desserts|Caramelised sesame ice-cream]]
 
[[Category:Frozen]]
 
[[Category:Frozen]]
 

Revision as of 09:48, 11 March 2014


Caramelised sesame ice-cream
Electus
Servings:Makes about 400 ml of ice-cream
Ready in:3 hours 15 minutes
Prep. time:3 hours
Cook time:15 minutes
Difficulty:Average difficulty

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

For the ice cream

Method

To make the caramelised sesame

  1. 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.
  2. 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.
  3. Once the caramel begins to turn golden, pour it onto a sheet of bake-o-glide.
  4. Smooth the caramel thinly across the sheet and allow to cool.
  5. When the caramelised sesame is crispy crush it into smallish pieces.

To make the ice cream

  1. Place all ingredients in a bain-marie over a low heat and stir with chopsticks until the mixture thickens.
  2. 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.
  3. If making manually, place the mixture in a metal container with a tight lid and put it in the freezer.
  4. Take the ice cream out every hour and beat to reduce the crystals.
  5. 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.