Soy And Sesame Ice Cream Sandwich
This is a entirely dairy and gluten free recipe consisting of mainly soy milk and sesame seeds. Note- this is a restaurant sized recipe feel free to reduce quantities if necessary.
Method
Step 1
Toast the sesame seeds at 180oc until golden
Step 2
Add toasted seeds to a large pan with the soy milk, sugar and vanilla bean.
Step 3
Bring all ingredients to a simmer then transfer to a high powered blender recommend (thermo mix)
Step 4
Blend on (high) in batches as this volume won’t fit in one go
Step 5
Once blended, strain through a chinois and force all liquid into an appropriate container and reserve all the sesame pulp.
Step 6
Once all contents are blended and strained put the sesame pulp aside and add the Xanthan gum to your liquid mixture. Whisk thoroughly until the gum has bloomed and the liquid thickens. Then freeze the soy and sesame base in Paco Jet siphons until ready to serve.
Step 7
Now the soy base is freezing you can spread the sesame pulp thinly on dehydrator trays and dry over night. They will be ready to use.
Step 8
the next day you can build the dish. Mix the soy base in a Paco Jet. Brush your sesame wafers with honey and top them with Elderflowers and berries. Enjoy!!
Ingredients
- 1kg Sesame Seeds
- 4ltr Soy Milk
- 150g Caster Sugar
- 2g Xanthan Gum
- 1 tsp Vanilla Bean Paste
- For garnish Elderflowers
- For garnish Elder Berries
- For brushing Honey
Notes
This is the time it takes to PREPARE however when including overnight drying and freezing it’s going to end up taking longer.
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This recipe was created by one of our Feed Exclusive Creators, Mike White.
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About The Author
Sous chef of restaurant Amara in Sydney Previous chef at restaurant Where the light gets in Manchester
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