Sesame Ice Cream With Orange Blossom Caramel Food

ORANGE BLOSSOM HONEY ICE CREAM

Steps:

• heat milk half and half and heavy cream to simmer reduce heat.
• add honey blend well till thick.
• place mixture in ice cream machine.
• serve when semi hard.

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.

SESAME ICE CREAM WITH ORANGE-BLOSSOM CARAMEL

Steps:

• Caramel sauce Stir sugar, honey, salt and 1/4 cup water in small saucepan over medium heat until sugar dissolves. Increase heat and cook without stirring until mixture turns amber in color. Remove from heat, carefully stir in cream (mixture will bubble up). Can be made 1 week ahead. Cover and reheat. Ice cream Toast sesame seeds in large saucepan over med-low heat, stirring frequently until golden brown. Add cream, 1/2 and 1/2, and milk. Bring barely to a simmer, stirring often, over medium heat. Remove from heat , cover and let steep for 30 minutes. Strain through fine mesh sieve into med bowl pressing firmly to extract all liquid. Discard sesame seeds. Return cream mixture to same pan, add 1/2 cup sugar and salt. Bring barely to simmer over medium heat, dissolving sugar. Whisk in yolks with remaining 1/2 c sugar in medium bowl. Whisk constantly until custard is thick enough to just cook the back of spoon, 3-5 minutes. Strain through fine mesh sieve. Set bowl over a bowl of ice water, stir custard until cool. Cover chill overnight. R+Process custard in increase maker. Transfer to container, cover, and freeze up to 3 days.