Thursday, March 21, 2013

[MC-AllEthnic-Recipes] Chinese Black Sesame Ice Cream

 

                     
* Exported from MasterCook *
 
                      Chinese Black Sesame Ice Cream
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Frozen                          LowerCarbs
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  heavy cream
     3/4           cup  sugar
     1/8      teaspoon  salt
  2               cups  whole milk
     1/2      teaspoon  pure vanilla extract
     1/4           cup  black sesame seeds
                        Special Equipment: -- ice cream maker, spice grinder (or coffee grinder)
 
Combine 1 cup of the heavy cream, the sugar, and salt in a medium pot over
medium-low heat. Stir until the sugar is fully dissolved.
 
Pour the cream mixture into a bowl. Stir in the remaining 1 cup heavy
cream, the milk, and vanilla extract. Cover the mixture and chill in the
fridge for at least 3 hours or overnight.
 
When the mixture has chilled, grind the sesame seeds in a clean spice
grinder. Pour the mixture into your ice cream maker, slowly pour in the
ground black sesame, and churn according to the manufacturer's
instructions. Transfer the ice cream to a freezer-safe container and
freeze for at least 4 hours or overnight.
 
Makes 1 quart (8 one-half cup servings)
 
AuthorNote: In Hong Kong and mainland China, black sesame is as common an
ice cream flavor as vanilla or chocolate is in the United States.... One
of the best versions of black sesame ice cream I've ever had this side of
the Pacific is the Chinatown Ice Cream Factory in New York's Chinatown. It
is lightly speckled with ground black sesame, richly creamy, yet light and
airy at the same time. The version that follows uses a light
Philadelphia-style eggless base infused with toasted black sesame and a
hint of vanilla. The black sesame has an incredibly complex, nutty
fragrance and flavor, almost like dark chocolate or French roast coffee.
In fact, it pairs well with either, or topped with raspberries or
strawberries, or simply by itself. The ice cream stores well in the
freezer for up to a week, if the leftovers last that long.
 
Cuisine:
  "Asian"
Source:
  "Chinese Takeout Cookbook by Diana Kuan, 2012"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "1 quart"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 342 Calories; 26g Fat (67.6%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 90mg
Cholesterol; 86mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 5403 1357 0
 

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