Hot days call for cool treats. The Ankarsrum ice cream attachment has got you covered with this Matcha Ice Cream and Coconut Sesame Brittle.
From AnkarsrumUSA recipe developer, Carmi Adams:
Before making ice cream, the freezer bowl will need to be frozen for 24 hours. The ice cream base will also need to be completely chilled before churning.
I tried out a ceremonial matcha powder as well as one labeled culinary matcha powder. The ceremonial one was a little more subtle and smoother in flavor, while the culinary one had a much bolder matcha flavor.
Matcha powder is very fine and has a tendency to clump, so even with a lot of whisking, the ice cream base should still be strained.
Once the ice cream mixture has chilled and the base has been frozen for 24 hours, it will take about 30 minutes to churn. The consistency will be like soft serve and can be served immediately or placed in a freezer safe container to firm up even more.
I am all for add-ins and/or toppings when it comes to ice cream. I like a little texture with all that cold creamy smoothness. This coconut sesame brittle pairs quite nicely with the matcha flavors and is easy to make. No candy thermometer required; I promise.
Please let us know if you have any questions or comments about this recipe. Stay cool.
Matcha Ice Cream with Coconut Sesame Brittle
Prep Time: 1 hour
Inactive Time: 24 hours to freeze bowl, 4-6 hours for chilling ice cream base before churning
180 g. (1 1/2 cups) heavy cream
7 g. (1 Tbsp.) matcha powder
185 g. (3/4 cup) whole milk
171 g. (3/4 cup) granulated sugar
generous pinch kosher salt
3 large egg yolks
34 g. (3 Tbsp.) black sesame seeds
180 g. (3/4 cup) white sesame seeds
80 g. (1 1/2 cups) unsweetened shredded coconut
200 g. (3/4 cup) light corn syrup
200 g. (3/4 cup plus 2 Tbsp.) granulated sugar
5 g. (1 tsp.) vanilla bean paste
115 g. (8 Tbsp.) unsalted butter
generous pinch kosher salt
For the Ice Cream:
Place freezer bowl from the Ankarsrum ice cream attachment in the freezer for 24 hours before making ice cream.
In a large bowl whisk together the heavy cream and matcha.
Heat the whole milk, sugar and salt in a medium saucepan over medium-low heat until sugar has dissolved, do not boil.
In a medium bowl, whisk together egg yolks and then slowly start to add in the heated milk mixture, whisking constantly to prevent the eggs from scrambling. Return mixture to the saucepan and heat over medium-low heat, stirring constantly, until slightly thickened.
Remove from heat and whisk into cream and matcha mixture.
Pour mixture through a fine mesh strainer into a heat proof container. Cover and place in the refrigerator until chilled, 4-6 hours.
Once ice cream mixture has chilled. assemble the ice cream attachment and pour mixture into freezer bowl. Churn on medium-low speed (between 2-3 o’clock) for about 30 minutes. Ice cream will have a soft serve consistency and can be served immediately or stored in the freezer to freeze harder.
Preheat oven to 375° F.
Place sesame seeds on a half sheet pan and toast in oven for 7 minutes.
Add coconut to sesame seeds and toast an additional 3-5 minutes in oven until coconut is just beginning to turn golden brown.
In a large saucepan, combine the rest of the ingredients and cook over medium heat, stirring frequently, until mixture reaches a rolling boil. Remove from heat and stir in toasted sesame seeds and coconut.
Line the half sheet pan with parchment and pour mixture into pan and spread out into an even layer. Mixture does not need to completely cover pan, it will spread out as it cooks. Bake for 15-20 minutes until coconut is beginning to brown.
Let cool completely and then break into pieces and serve with ice cream. Store leftovers in an airtight container at room temperature for up to 3 weeks.
Yield: approximately 4 cups ice cream