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黄豆粉冰激凌

黄豆粉冰激凌

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For a favourite sweet great with a Japanese twist, this kinako ice cream is sure to hit the spot. Kinako is a type of flour, made from soy beans and used often to provide flavour and sweetness in Japanese desserts. It is well known for its mellow, earthy taste. It goes well with vanilla, as the earthiness of the kinako helps to cut through the more direct sweetness of the vanilla. Enjoy this recipe as a final course at lunch or dinner.

材料

2 egg yolks
60g sugar
100ml double cream
150ml milk
40-50g kinako soy bean flour
2-3 drops vanilla extract

做法

  1. Add the sugar, double cream, and milk to a medium saucepan on medium-low heat. Mix until the mixture starts to simmer. Mix constantly to avoid the dairy from scorching.
  2. In a large bowl add some hot water and then place another bowl inside to float on the hot water. In the inside bowl, put the egg yolks and whisk until frothy, about 1-2 minutes.
  3. Remove the saucepan from the heat and slowly pour the dairy mixture into the egg yolks while whisking. Mix until everything is evenly combined. Add the kinako soy bean flour and mix until combined.
  4. Once everything is mixed, put the mixture through a sieve in order to make a smooth mixture.
  5. Stir in the vanilla extract. Put the mixture into a container and then freeze.
  6. While in the freezer, occasionally stir the mixture with a big spoon. Repeat this for 4-5 times until the ice cream sets.
  7. Serve topped with some more kinako powder and kuromitsu on a hot day.