Sorghum Ice Cream

By LRay

The Local Palate, October 2015, page 43.

Not as sweet as honey, neither is sorghum exactly akin to molasses. “It has such depth of flavor—from charred smoky wood tones to nutty profiles—but not bitter like molasses can be,” says Chef Anthony Lamas, whose fall dishes show off his Southern love.

Ingredients

• 2 cups heavy cream
• 4 cups half & half
• 1/2 cup cane sugar
• 1 cup sorghum
• 12 egg yolks
• 1/4 teaspoon sea salt
• Pepita-Sesame Seed Brittle (recipe follows)
• Pepita-Sesame Seed Brittle
• 2 cups sugar
• 1 cup corn syrup
• 1/2 cup water
• 1/2 teaspoon salt
• 4 tablespoons butter
• 2 teaspoons baking soda
• 1 teaspoon smoked Serrano Pepper
• 1 cup pepitas, lightly toasted
• 1 cup sunflower seeds, lightly toasted
• 1 cup sesame seeds, lightly toasted

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

Heat cream, half & half, sugar, and sorghum in sauce pan until steaming. Gradually temper in yolks and then add sea salt.

Thicken mixture over double boiler until it coats back of a spoon. Chill in refrigerator until it reaches 40 degrees. Freeze in ice cream maker according to manufacturer’s directions. Serve with Pepita-Sesame Seed Brittle.

Pepita-Sesame Seed Brittle

Cook sugar, corn syrup, and water in pan until temperature reaches 325 degrees.

 Stir in all remaining ingredients, except sesame seeds. With spatula, spread thinly over a buttered sheet pan. Sprinkle sesame seeds over brittle, working them in by pressing and stretching brittle.

Set aside to harden.