Kinako Ice Cream with Kuromitsu
Kinako Ice Cream with Kuromitsu is an earthy ice cream sweetened with Okinawan black sugar syrup. The base flavor of this ice cream is made of kinako (roasted soy bean flour) that not only deepens the flavor, but also adds a dense body to each bite. This is one ice cream that may just teleport your taste buds straight through heavens golden doors. Will you follow?
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 people 1x
- Category: Dessert
- Cuisine: Japanese
Ingredients
Scale
Kuromitsu 黒蜜
- 100 grams kurosatou 黒砂糖 (black sugar)
- 1/4 cup water
- 1 tablespoon boiling water
Kinako Ice Cream Base
- 3 egg yolks
- 50 grams sugar
- 200 ml milk
- 400 ml cream
- 100 grams kinako きな粉
- 100 ml Kuromitsu 黒蜜
Instructions
Kuromitsu 黒蜜
- In a microwave safe bowl, mix the sugar and water together and try to break down the clumps as small as possible.
- Microwave the bowl for about 2-3 minutes to melt the sugar.
- If not completely melted, mix and microwave more in 15 second increments until most of the sugar is melted.
- Add the remaining tablespoon of hot water to help dissolve any remaining pieces. Set aside and allow to cool.
Kinako Ice Cream Base
- Using a medium pot, warm milk and sugar until just simmering. Meanwhile, whisk egg yolks with sugar until pale yellow.
- Once milk is simmering gradually add about 1/2-1 cup of the milk to egg yolk mixture while whisking.
- Add everything back to the pot while continuously whisking.
- Cook until temperature is 170 or mixture coats the back of a spoon. Turn off heat and immediately add in the kuromitsu and kinako.
- Transfer the mixture to to a bowl set in an ice bath. Add the cold cream to speed up cooling of the base.
- Whisk and allow to cool, once cooled sufficiently follow manufacturer instructions to churn the ice cream!
- Serve with a dusting of additional kinako flour on top and enjoy!
Find it online: https://www.alldayieat.com/recipe/kinako-ice-cream-kuromitsu/