Caramelised sesame ice-cream
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.
| Caramelised sesame ice-cream | |
|---|---|
 |
| Servings: | Servings: 6 - Makes about 400 ml of ice-cream |
| Calories per serving: | 145 |
| Ready in: | 3 hours 15 minutes |
| Prep. time: | 3 hours |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 2nd January 2013 |
|
Best recipe reviewThank you 5/5 A lovely idea, gracias |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the caramelised sesame
- 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.
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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