Matcha Ice Cream with Black Sesame Swirl
Servings
16servings
Servings
16servings
Ingredients
Basic Anglaise Sauce
Matcha Ice Cream
Black Sesame Swirl
Instructions
Matcha flavoured Anglaise
  1. Put the cream and Matcha powder in a saucepan (add Pandan leaf essence if using it). Bring to a simmer while whisking to distribute the flavour, then take off the heat.
  2. Cook the yolks and Splenda on a double broiler while whisking until ribbony, then gradually ladle in the hot cream mixture while whsking.
  3. Whisk the mixture over a gentle heat until it coats the back of a spoon
  4. Cool the Anglaise in the fridge.
Black Sesame Swirl
  1. In a small saucepan combine the Cream and Splenda, and heat while whisking until you have reduces the volume by a half. [NB: I call this Lo Carb sweetened condensed milk and you can use it in exchange for condensed milk is most recipes.]
  2. Add the Sesame oil and Black sesame powder (or ground seeds) to the reduced cream.
  3. in a dry frypan roast the Chia seeds until you hear the first ones start to pop or crack. Add to the reduced cream and the chia will start to soak up the liquid and begin to create a gel.
  4. Allow to cool, then put the mixture in a plastic bag so that we can later pipe the mix through the ice cream. I push it all down into a corner then wrap a rubber band around to keep the mix in the bag. When ready to pipe, I’ll just cut the corner of the bag off with scissors and squeeze the mix out.
Make Ice Cream
  1. Add the cooled Anglaise to the Ice Cream maker and churn as usual.
  2. Once the ice cream is in the final setting container, you can pipe the Sesame Mix through it.
  3. Portion up into 16 serves once the Ice Cream has frozen solid.