Black Sesame Seed Ice Cream Hoogim Ja Ice Cream Food

BLACK SESAME ICE CREAM

Steps:

• Combine the heavy cream, 3/4 cup milk, the black sesame paste and black sesame powder in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture is steaming. Meanwhile, whisk the remaining 1/4 cup milk, the egg yolks, granulated sugar, brown sugar and salt in a medium bowl until smooth.
• Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours.
• Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

OPEN SESAME ICE CREAM

Steps:

• Place ice cream in individual serving bowl.
• Add sesame oil and mix in.
• Top with sesame seeds.
• Enjoy!

BLACK TEA ICE CREAM

Steps:

• Combine milk, salt, and sugar in a medium saucepan on med-high heat. Stir frequently until the sugar has dissolved and the milk is about to reach boiling point, but do not let the milk boil.
• Take the pan off the heat, and continue to stir for several seconds. Add three tea bags to the milk, and let them steep for as long as their directions indicate (I steeped mine for 3 minutes). Remove, squeezing excess liquid out of the bag before discarding it.
• Stir together egg yolks in a bowl, very gradually adding in the hot milk mixture so as not to cook the eggs. When both have been combined, pour the mixture back into the pan.
• Before returning to the stove, pour the heavy cream into a large bowl and have a fine mesh strainer handy for when your egg/milk mixture is done.
• Put the egg/milk mixture on the stove over medium heat, and stir frequently to prevent solids from forming on the bottom of the pan. When the mixture is thick enough to coat the back of a wooden spoon, and BEFORE it boils, pour into the cream through the strainer.
• Stir to combine, cover, and chill in the refrigerator for at least an hour. Freeze according to your ice cream maker's directions.

SESAME ICE CREAM

Steps:

• Toast the seeds in a dry pan until they start to pop.
• Gring coarsely in a pestle and mortar.
• Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat.
• Whisk the egg yolks with the remaining sugar until fluffy and add to the milk.
• Cook over a low heat for 5 mins until thickened to a custard consistency.
• Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.

SINIGANG SOUP

Steps:

• NOTE: At Flip Sigi, we serve this soup over braised short rib and garlic fried rice.
• In a large heavy-bottomed pot, heat oil on high until shimmering. Add onions, garlic, and half of tamarind soup base to pot, stir until well-combined, and begin to caramelize onions.
• Once onions are golden in color, add squash, celery root, and carrots to pot. Cook over high heat, stirring constantly, for 8 minutes. Add water to pot to deglaze, scraping up any brown bits from the bottom, and add diced tomatoes and remaining tamarind soup base to soup. Stir well to combine, then bring to a boil. Reduce heat to low and simmer for 15 minutes before serving.

BLACK SESAME SEED ICE CREAM (HOOGIM-JA ICE CREAM)

Steps:

• Put the black sesame seeds in a dry frying pan over medium heat. The moment they begin to pop and release their aroma, remove them from the pan and let cool. Blitz the seeds in a coffee grinder or food processor until finely ground, then place them in a bowl and com bine them with the agave syrup to form a paste.
• Heat 1 can of the coconut milk, the sugar and the salt in a heavy-bottomed saucepan over medium-low heat until the sugar has dissolved.
• In a bowl, slowly whisk the remaining can of coconut milk into the cornstarch, ensuring there are no lumps. Add this to the saucepan, mix everything together, and cook for 4-6 minutes over medium-high heat, stirring constantly, until the mixture becomes thick. Use a spatula to stir the mixture, making sure the bottom does not burn or become lumpy. When thickened, remove the pan from the heat and transfer the mixture to a large bowl. If there are any lumps, pass the mixture through a sieve into a bowl.
• Stir the sesame seed paste into the ice cream mixture until combined. Place parchment paper onto the surface to prevent a skin from forming and leave to cool completely. Refrigerate for 1-2 hours until well chilled. (You can speed this process up by placing the bowl into an ice bath.).
• Churn in an ice cream maker according to the manufacturer's instructions. Alternatively, pour the mixture into a wide, flat (preferably metal) pan and place in the freezer. After 40 minutes, use a fork to mix and break down the ice crystals. Repeat this process twice more, at 40-minute intervals. You can blitz it all in a food processor at the final stage to make it really smooth. Return it to the pan and leave in the freezer to set fully. Remove 15 minutes before serving to give the ice cream a chance to soften.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.