Black ice cream becomes a fashionable trend recently. All of us got used to a white or multi-colored cold dessert. And suddenly on the horizon, as if in revenge to all iridescent variety, the wonder – absolutely black ice cream appeared.
The idea of black ice cream was born in Japan and was soon picked up in America and other countries.
Of course, it wants to be tried, say that besides original color, it also very tasty. It is possible to try to buy black ice cream, but it is much more interesting to make it with own hands especially as it is simple to find suitable ingredients. How to make black ice cream of the house, will tell you tochka.net.
It is all about paste from seeds of black sesame – урбеч. Exactly thanks to it the final product gains monochrome color. This eco-friendly natural product prepares from the crude seeds of black sesame ground on stone millstones thanks to what paste keeps all vitamins and useful substances. Also black ice cream can be with taste of coal and almonds, charcoal is absolutely harmless to an organism, but gives to a dessert black color.
We already told you how to make ice cream in house conditions. Now the turn came to get acquainted with exotic black ice cream with taste of sesame.
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Black ice cream – of what is made:
250 ml of fat milk,
250 ml of heavy cream,
4 egg yolks,
4 tablespoons of paste from black sesame,
0,5 glasses of sugar,
10 g of vanilla sugar.
Black ice cream – the recipe of preparation:
Mix milk and a half cream in thick-walled ware. Put milk mix on average fire and bring to boiling.
Then lower fire and boil thoroughly 1 minute.
The blender carefully pound yolks with sugar and vanilla sugar.
Gradually enter milk mix into the pounded yolks, all the time shaking up a nimbus. Pour mix in thick-walled ware and return on weak fire.
Stirring constantly, hold mix on fire before formation of uniform cream, about 2-3 minutes.
Add to mix paste from black sesame and properly mix.
Cool ready mix, periodically it stirring slowly. It is possible to put a vessel in the container with cold water that I cooled down quicker.
Shake up the remained cream the blender to soft peaks. Enter cream into the cooled-down weight and again properly shake up.
Then place weight in a container and place in the freezer before full hardening.
It is effective to serve ready black ice cream in a black horn or a black ice-cream bowl.
Bon appetit!