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Ice cream with soy sauce

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Ice cream with soy sauce

Ice cream with soy sauce "Kikkoman Golden China". Is normal, but is a favorite... ice cream. Today it is eaten by millions of people around the world. __ I offer a very interesting recipe with soy sauce Kikkoman. You'll never guess what this ice cream is soy sauce. But he plays a leading role here. Soy sauce gives a piquancy and a touch of saltiness and caramel flavor ice cream.


Cooking time- Number of servings3

Ingredients for Ice cream with soy sauce




Step-by-step instruction of cooking Ice cream with soy sauce


Step 1

Products for making ice cream.Products for making ice cream.


Step 2

Peel the ginger and cut 0.5 cmPeel the ginger and cut 0.5 cm


Step 3

Milk bring to the boil, put the ginger and vanilla sugar. 
Close and leave to infuse for 10 minutes, then remove ginger.Milk bring to the boil, put the ginger and vanilla sugar.
Close and leave to infuse for 10 minutes, then remove ginger.


Step 4

Melt sugar to caramel with one-third Cup of water. 
It will take approximately 20 minutes.Melt sugar to caramel with one-third Cup of water.
It will take approximately 20 minutes.


Step 5

The yolks will combine with Kikkoman soy sauce and the melted and cooled butter.The yolks will combine with Kikkoman soy sauce and the melted and cooled butter.



Step 6

Without ceasing to interfere, pour in a ladle of hot milk-caramel mixture to the egg. 
Then pour the egg mixture into the saucepan with the milk-caramel mixture and carefully stir to avoid lumps.Without ceasing to interfere, pour in a ladle of hot milk-caramel mixture to the egg.
Then pour the egg mixture into the saucepan with the milk-caramel mixture and carefully stir to avoid lumps.


Step 7

Stir constantly, cook until thick on low heat. 
How to check the readiness? Dip the spatula or spoon in the milk mixture and swipe it with a finger, if the line remains, then the mixture is ready. I have thickened for 10 minutes.Stir constantly, cook until thick on low heat.
How to check the readiness? Dip the spatula or spoon in the milk mixture and swipe it with a finger, if the line remains, then the mixture is ready. I have thickened for 10 minutes.


Step 8

Strain the mixture through a sieve, replace the cellophane, remove and cool in the refrigerator. 
I did the evening and put overnight in the fridge.Strain the mixture through a sieve, replace the cellophane, remove and cool in the refrigerator.
I did the evening and put overnight in the fridge.


Step 9

Now will whip the cream to increase in volume 3 times and add the milk-sugar mixture, whisking until smooth. 
Lay on the molds or cups and put into the freezer for 2 hours.Now will whip the cream to increase in volume 3 times and add the milk-sugar mixture, whisking until smooth.
Lay on the molds or cups and put into the freezer for 2 hours.


Step 10

Products for submission.Products for submission.


Step 11

Chocolate melt in a water bath (30 sec.) with vegetable oil, because the melting point of chocolate is 36 gr. 
Cool. 

Pour over the chocolate ice cream. Sprinkle sunflower seeds and decorate with cherry. 
Sunflower seeds to ice cream is one of the beloved additions in China, which they are still slightly sprinkled with pepper. 

About the taste, myself. Taste of soy sauce in ice cream is not felt, but it enhances the creamy flavor and caramel.Chocolate melt in a water bath (30 sec.) with vegetable oil, because the melting point of chocolate is 36 gr.
Cool.

Pour over the chocolate ice cream. Sprinkle sunflower seeds and decorate with cherry.
Sunflower seeds to ice cream is one of the beloved additions in China, which they are still slightly sprinkled with pepper.

About the taste, myself. Taste of soy sauce in ice cream is not felt, but it enhances the creamy flavor and caramel.