Despite the name, buckwheats are not related to wheat, as they are not cereals; buckwheat is a fruit gran and is related to sorrels, knotweeds, and rhubarb. (Thank you wiki). Usually found in noodles, porridge or pancakes, central kitchen’s pastry chef Lisa Lu, decided to put a sweet spin on it.
toasted buckwheat ice cream image via foodnut
TOASTED BUCKWHEAT ICE CREAM
BUCKWHEAT INFUSION:
yield: 1.5 quarts
ICE CREAM BASE:
4 cups whole milk
4 cups heavy cream
3/4 cup toasted buckwheat (soba cha)
6 cups buckwheat infusion
2/3 cup non fat milk powder
2 1/2 teaspoons granulated sugar
17 egg yolks
1 cup granulated sugar
1/4 tsp salt
BUCKWHEAT INFUSION:
Heat milk and cream until it is almost boiling. Add buckwheat to pot and cover with lid. Steep for
20 mins. Strain through a fine sieve when ready.
ICE CREAM BASE:
Re-heat infusion with milk powder and the first amount of sugar.
When the buckwheat infusion is hot again, turn off heat.
In a separate bowl, whisk egg yolks and sugar together for about 4 minutes.
Slowly pour a quarter of the hot infusion into egg yolk mixture and whisk simultaneously.
Repeat until infusion is combined.
Strain through a fine sieve and rest overnight.
Pour into an ice cream machine the next day.
Read more about the grain of the moment here.
