Black sesame ice cream bars, because it's starting to get warmer in Montreal! I want something sweet, nutty, refreshing and BLACK to eat! Need to goth-up my insides.
Ok, so it's not black. Grey is fine though, grey is gorgeous. There should be more, naturally grey, foods.
Making crusts is always an ordeal for me, most of the time i don't have the ingredients to make it. A lot of recipes call for graham crackers, or dates. While I often do have dates, i don't have an endless supply of it. Was wondering if there was something i could do with oats, i always have a TON of steel cut oats on hand.
I looked up recipes for oat-based crusts, and found this awesome one by Lauren Goslin from 'oatmeal with a fork'. Her recipe called for olive oil, but I swapped it for coconut oil. Coconut oil suits desserts perfectly, assuming you like the taste of coconut . The flavour can be pretty strong.
As for the black sesame ice cream, this is actually my 3rd attempt. First one was good, made it with silken tofu and coconut milk. Didn't have any silken tofu left for this batch, so gave bananas a go, and it worked out great too!
Being able to make black sesame ice cream at home makes me happy. Now that Japan is so far away, and that kombinis aren't 5 minutes away anymore. AH I miss the convenience of Kombinis.
Summers in Montreal, go hand in hand with beer. There is such a wide variety of brews here. My corner store has a TON, most are made locally too. Me and Devine like craft beer a lot, hard to not drink everyday. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream!
Sweet and bitter! SUPER TASTY! Felt like I used just the right amount. This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats)!
I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour, if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. Another experiment! We tried another batch of hop tea a few days after, adding twice as many hops and it ended up tasting too strong. We'll stick to warm infusions for now.
The hops used in this recipe are an American variety called "Colombus". We got them from La choppe a Barrock on Villeneuve et Coloniale every time we make homebrews we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.
It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail, super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the 'churning' process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one but since it's here might as well use it!
This recipe wouldn't have happened without the instructions from The Kitchn. Their vegan ice cream tutorial was super helpful. They have a ton of images on their site too, so if you're more of a 'visual' cook you should check it out!
If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!