PHOTOGRAPHY: DIOS VINCOY JR
Makes about 480g of ice cream
For the ice cream:
175g condensed milk
20 to 30g matcha powder (left)
2 tbsp vodka
300ml cold whipping cream
For the sesame brittle:
100g caster sugar
2 tbsp water
2 tbsp toasted white sesame seeds
2 tbsp toasted black sesame seeds
Sweet canned azuki beans for serving
1 Make the ice cream: Pour the condensed milk into a medium mixing bowl. Sift the matcha powder into the bowl. Add the vodka. Whisk until well combined. Set aside.
2 Whip the cream with a hand-held or stand mixer until it holds soft peaks.
3 Give the matcha mixture another thorough whisk and fold in the cream, making sure it is well mixed into the matcha.
4 Pour into an air-tight plastic container or a loaf pan that will hold at least 500ml, cover and place in the freezer for at least eight hours.
5 Make the sesame brittle: About 30 minutes before serving the ice cream, line a baking pan with baking paper. Have a silicone spatula handy.
6 Pour the sugar into a small stainless-steel saucepan. Add the water. Bring to the boil over medium heat without stirring. There will be large bubbles, which will get progressively smaller. Give the pan a swirl every now and then. When the bubbles subside and the mixture turns a light golden brown, switch off the heat and take the pan off the burner. Working quickly, pour in the white and black sesame seeds, stir them quickly into the caramel.
7 Pour the mixture onto the paper-lined baking tray, using the spatula to scrape the mixture out. Tilt the tray to spread the brittle thinly.
8 Let cool about 20 minutes. Break into large pieces.
9 Scoop ice cream into bowls, serve with azuki beans and sesame brittle.
This article was originally published in The Sunday Life on 19 July 2015.