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