I was initially doubtful about how kinako soy bean flour would taste like if it were to become a flavour of ice-cream. Plain? Tasteless? Blunt? Weird?? Boring?
But then again, I had a packet full of kinako soy bean flour and no idea how I could use them up. I tried searching for recipes online, and there aren’t many that required the use of this ingredient, except for ice-cream recipes. There were loads of ice-cream recipes using kinako soy bean flour. I was curious about how this could work, and so decided to give it a try after all.
And I must say, the efforts paid off in the end. The kinako flavour stood out, mildy but distinctively, in a way that made this dessert a wonder and delight to have. It was sooo nice, so good to have – I could imagine myself eating many servings of it at one go! Most importantly, it does not taste too sweet nor too heavy, is easy on the palette and can possibly go well with any cakes or pastries if you wish for an accompaniment. A great dish and a must-have to impress your guests any time!
- Sugar: 30g
- Double cream: 100ml
- Milk: 150ml
- Egg yolk: 2
- Kinako soy bean flour: 50g + extra for serving
- Vanilla extract: 3 drops
- Green tea syrup (optional): for serving
- Place sugar, double cream & milk in a saucepan. Bring to a simmer on medium heat. Set aside.
- In a hot bath, whisk egg yolks till frothy & pale.
- Gradually whisk dairy mixture into egg yolks.
- Whisk kinako soy bean flour & vanilla extract into mixture.
- Pour into ice-cream machine. Leave to churn till set.
- Leave inside freezer to set overnight if required or serve immediately with kinako flour.