Hi everyone! Welcome to Amanda's Taste
The weather is getting hotter and hotter
And it's officially summer now
Today, I'm going to teach you how to make this
Black sesame ice cream
The basic ingredients for ice cream are double cream
egg yolks, milk, caster sugar
salt, vanilla extract
And then add some ground toasted black sesame
Will make it the black sesame ice cream
You can buy the ground black sesame
If you only get the sesame, then you should fry it first
Place some sesame in a clean pan
Fry for a few minutes over medium low heat
Until you can grind the sesame easily with your hands
And you smell the aroma of the sesame
It's ready
Use the mixer or food processor to grind the sesame
I don't like it to be very fine
Keep the granule of sesame so it will taste better later
Because the sesame will produce oil
Use the spatula to scrape along the container
While grinding the sesame
Add the caster sugar in the egg yolks
And vanilla extract
Today I just directly grind the vanilla beams
Just like grinding the black pepper
I think it's very convenient
Use the balloon whisk to whip it evenly
And then add 100ml of cream into a pot
You still have 350ml left for the later use
Then add the milk in
Turn on the heat and cook it
Cook the mixture until it almost boiled
Some bubbles emerge on the side of the pot
Then remove from the heat
Place a towel under the bowl with egg yolks
To make it immovable
Add this pot of hot milk and cream
Slowly into the egg yolks
Stir it while adding it
Slowly at the beginning
And then you can speed up
I think you can tell that I'm making custard now
I had explained how to make the custard
In the episode of Strawberry Trifle
It's almost the same here
After pouring in everything
Immediately pour the mixture back to the pot
And cook it on the burner over low heat
Stir it while cooking it
The key of making the custard
Is to find the appropriate temperature
You can measure the temperature
if you have a thermalgraph
The mixture will start to thicken at 75℃
At about 80℃, it's almost done
Don't get it over 85℃
The egg yolks will coagulate
If the temperature is too high
The custard won't taste that smooth
If you don't have the thermograph
The easiest way is to take a wooden spatula and stir
When you find the thickness of the custard
Can cover the back of the spatula like this
It will leave a very clear line when you slip your finger
Then you can remove from the heat
The cooked custard should be poured out immediately
Into a bowl
And keep stirring to cool it down
If you overcook a bit
You can still save it by cooling it down fast
Now, add the ground black sesame in and stir evenly
And add some salt in
When making any kind of sweet
A pinch of salt will make the taste nicer
And you can try the sweetness now
It should be a little bit too sweet
Because we still need to add some cream in
Cool the custard down in the room temperature first
Wrap a plastic foil up while its still warm
Pay attention that the foil
Should cover on the surface of the custard
To prevent it from forming a hard skin on the surface
Refrigerate it
When it's almost ready, let's whip the cream
Which is the 350ml of cream left
You can whip it by machine or hands
I had explained how to whip the cream by hand
In the episode of matcha mille-feuille
Whip the cream
Until you can see some lines on the surface
And it won't flow, then it's done
And now, the black sesame custard
Is cooled down completely
Check the texture with a scraper
It must be thicken enough
And then, get half of the whipped cream into it
Stir it with scraper
It's the same way as stirring the chiffon cake batter
But you don't need to be as careful as
Stirring the cake batter
Now, pour this mixture back to the remain cream
Keep stirring
You can use a balloon whisk
It's easier to stir
Basically just stir it until it's even and smooth
Now we can start making ice cream
Get a pot with better thermal insulate function
And get a smaller bowl to put inside the pot
Fill the ice cubes up between the bowl and the pot
I had refrigerated this bowl too
It's a cold bowl
Then sprinkle the salt on the ice cubes
Be careful don't sprinkle into the bowl
Doing this is because when the salt mix with the ice
The salt can absorb the heat
So it can lower the temperature of the ice
We all know that ice is 0℃
It will drop under 0℃ after adding the salt
I'm adding 30% of salt in it
The crude salt works better than the caster salt
I think here are 1kg of ice cubes
So I add 300g of salt
The 30% proportion of salt
Can make the mixture of ice and salt drop to -10℃
So it's like creating a very low temperature environment
Now, we can add the sesame mixture
Into the bowl in the center
And use a balloon whisk to stir slowly like this
In fact, what we are doing now
It's like making a manual ice cream maker
It's the same concept as the machine
To create the low temperature around the mixture
And stir it while cooling it down
And then it will form a very soft texture
There won't be ice in the mixture after frozen
Pay attention that the temperature of the pot
Is very low right now
You can wear a glove
To protect your hands from frostbiting
You need to be patient at this moment
Don't need to stir it too fast
But you need to stir it for 10-15 minutes
Until the texture becomes very thick
When you stir with your balloon whisk
You can feel that is forming a very clear line
Then take it out and put it in the freezer
Until it's completely frozen
If you think this is still too troublesome
Then I'm teaching you a even easier way
Get a storage bag and slip on a cup
Pour the mixture into the bag
The bag needs to be sealed
And then get a bigger bag
Put some ice cubes in the bag
Still add in 30% of the salt
And put the storage bag in
Seal the bag with the ice cubes
Wrap up with a cloth
And the start shaking it
You don't need to do it very fast
But you need to shake it constantly for 10 minutes
Now you will find this very magical
The ice cream inside is basically frozen
You must had hear this when you were little
"Learn mathematic, physics, and chemistry well,
Then you can conquer the world."
Did you feel this saying today?
Take it out and put it in a container
Flatten the surface
Now you can taste it
It tastes just like the ice cream now
But we want it to taste a bit harder
The two ways to make the ice cream I just mentioned
Will produce the ice cream almost the same
After it's completely frozen, it looks like this
But I still recommend you to take it out for 15-20 mins
To the room temperature
To make it a bit soft, it tastes the best
Scoop up and put it in the cup
Or the bowl like this
And you can garnish with some sesame on the top
So the black sesame ice cream
Without using an ice cream maker or any hard work
Is done
You can feel this
The texture is very smooth and creamy
And no ice in it
Just perfect
And you can make some changes
According to your own preference on this basis
Without the black sesame, it's the original flavor
I hope you like this episode of Amanda's Taste
And I want to announce something
Is that I had translated a cooking book
And it's in the store this year
On the douban reading platform
I will attach the link below
This is a book about western food
It has very detailed description of ingredients
And cooking method
Even if you don't understand western food
You will still learn a lot from it
If you are interested
You can buy it through the link below
Ok, so that's all
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Thank you for watching
See you next time