- 2
Ingredients
- YIELD 2 QUARTS
- MANDARIN ORANGE ICE CREAM WITH SESAME BRITTLE
- When making a large amount of ice cream, as this recipe does, it's imperative to churn the mixture in two batches, so ice crystals don't form.
- FOR CUSTARD
- 3 cups heavy cream
- 3 cups fresh mandarin orange or clementine juice
- 6 large egg yolks
- 3/4 cup sugar
- 1/3 cup mild honey
- 1/2 tablespoon grated mandarin orange or clementine zest
- FOR BRITTLE
- 2/3 cup white sesame seeds (not toasted)
- 1/2 cup black sesame seeds (not toasted)
- 2/3 cup sugar
- 3 tablespoons mild honey
- EQUIPMENT: an ice cream maker
Preparation
Step 1
MAKE CUSTARD:
Bring cream, juice, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat.
Whisk together yolks, sugar, and honey, then add half of cream mixture in a slow stream, whisking constantly.
Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 170 to 175F on an instant-read thermometer (do not let boil).
Strain through a fine-mesh sieve into a bowl and stir in zest. Chill custard, stirring occasionally, until cold, at least 6 hours.
MAKE SESAME BRITTLE:
Place a large sheet of foil (shiny side up) on a heatproof work surface.
Toast white and black sesame seeds in a large heavy skillet over medium heat, stirring, until white seeds are golden, about 8 minutes, then transfer to a plate.
Heat sugar and honey with a pinch of salt in a 2-qt heavy saucepan over medium heat, stirring often, until deep golden, about 5 minutes.
Stir in sesame seeds and remove from heat.
Pour mixture onto foil, smoothing top and spreading into a 10- to 11-inch round with a metal offset spatula (mixture will be very hot), then cool to room temperature.
Invert brittle onto a cutting board and peel off foil. Cut brittle into small pieces. Transfer to an airtight container.
MAKE ICE CREAM:
Freeze custard in an ice cream maker in 2 separate batches.
Fold 3/4 cup sesame brittle into each batch after freezing.
Transfer to an airtight container and put in freezer to firm up, about 4 hours.
Serve with remaining brittle if desired.
COOKS NOTES:
Custard can be chilled up to 24 hours.
Sesame brittle keeps in an airtight container at room temperature 3 months.