The two previous ice-cream recipes that I’ve introduced on Miamivores all belong to the no-fat-added ice-cream family. These kinds of recipe have one drawback, which is the fact that you cannot use them for non-fruit flavored ice-cream. And even no ice-cream with added fat is pretty ‘threatening’ to our waistline, the richness it brings has its own charm. Even though personally I prefer sorbet when it comes to fruit flavor, I still find flavors such as chocolate, mint, vanilla, etc go better with the richness of the added fat.
Today I will introduce a recipe for American style ice-cream, with its main ingredients being milk and heavy cream, the ratio is usually 2 cream : 1 milk : ½ sugar (using cup measurement, I have converted to ml and grams in this recipe). The good news for those of you who want to reduce the fat content is that you can use any kind of milk (soy milk, almond milk, etc), doesn’t have to be cow milk, the proof is right in this recipe where I use black sesame milk to make ice-cream. At the end of this post I will introduce a very quick and fun way to freeze your ice-cream.
I decided to make black sesame ice-cream simply because I am a big fan of black sesame, and I still have more than half of a package in my cupboard the result does not disappoint me at all. The ice-cream is so fragranced, and the nutty taste of the sesame really reduces the fat feeling of the ice-cream. The color may look quite unappetite, but I can assure you it tastes heavenly.
Công thức tiếng Việt: Kem mè đen
A. Black sesame milk
- 110g black sesame
- 400ml water
B. Black sesame ice-cream
- 500ml heavy cream (30% – 35% fat content)
- 250ml black sesame milk
- 100g sugar (or more to taste, but I suggest you shouldn’t go more than 200g)
A. Black sesame milk
1. Rinse the sesame and soak for 4 hours, after that dump the water and let dry.
2. Put the sesame in a blender/food processor with 200ml of water and blend until creamy. Put a cheesecloth on top of a sieve and drain the sesame mixture to get the milk.
3. Mix the sesame pulp with the rest of the water and use the cheesecloth to squeeze out all the milk.
4. Pour the milk into a saucepan and heat on medium high heat until the side starts to bubble. Turn off the heat and let cool.
B. Black sesame ice-cream
1. Mix heavy cream and black sesame milk with sugar until the sugar is completely dissolved.
2. Pour the mixture into an ice-cream machine and process according to manufacturer’s instructions. Or pour into a shallow container and freeze in the freezer, use a fork to mix it up every 1-2 hour. Repeat for 3-4 times.
C. Freezing ice-cream using salt and ice
I’ve known of this method of freezing ice-cream since I was very small, back then we had a program called Finger Tips on the television, and they talk about using salt and ice to freeze homemade ice-cream in one episode. When I was making the black sesame ice-cream I thought of this and decided to give it a try, so I took a bit of the mixture, and while the machine was running I tried it out, and after 5 minutes I got myself a nice test batch of creamy and delicious ice-cream
* Ingredients and equipment:
- 120ml ice-cream mixture (any flavor works fine, the choice is endless)
- Ice cubes
- 100g salt
- Big zip lock bag
- Small zip lock bag
1. Pour the ice-cream mixture into the small zip lock bag, use your hand to slightly press and get all the air out, seal the bag.
2. Pour ice cubes into the big zip lock bag, the ice should be enough to fill up 1/3 – 1/2 of the bag. Put the ice-cream bag in between the ice and sprinkle the salt on the ice.
3. Use your hand to slightly press and get all the air out and seal the bag, then take the big bag and start…shaking it with all your might (consider this a small exercise for your arms ). Then open the bag and you will see that the mixture has frozen into creamy delicious ice-cream.
What’s happening here is that when you sprinkle ice in salt it decrease the ice freezing point, which in turns make the ice melt (hence why we sprinkle salt on ice on snowy days), and that means the ice is absorbing heat from it surrounding, which means the ice-cream mixture is getting coder and eventually freeze into ice-cream.
This method can be used for virtually any type of ice-cream, although the amount is quite small, probably enough for 2 people (personally I feel like this is a very suitable method for when you have a sudden craving and just don’t want to whip up a big batch and wait for a long time). If you have kids in your house this could be a fun activity for them to participate in making the ice-cream and enjoy the treat at the end.
Hope you will succeed and have very nice batches of ice-cream
Blog posts on ice-cream: