- 50g udon noodles
- 4 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp sesame seeds
- 4 tbsp water
- ½ tsp vanilla extract
- 20g coconut flour
- Vegetable oil
- 500ml cream
- 500ml milk
- 5 egg yolks
- 150g brown sugar
- 90g peanut cream (not butter!)
- pinch salt
- Quantity: 12 scoops
- Cook Time: 50 mins
- Chill Time: 8 hours minimum
- Churn Time: 45 mins (machine dependent)
Boil the udon noodles in water until they’re almost cooked.
Strain the noodles and put about 4tbsp vegetable oil over them and roll them in the coconut flour.
Deep fry the floured noodles in vegetable oil. Take them out when they’re golden brown and leave them to cool before cutting them into small pieces.
Chuck the sugar, water and honey in a small pan and bring to a medium heat to cook off the water.
Add the sesame seeds, vanilla and noodles to the mix and stir until the noodles are well coated. Put them in the fridge until the ice cream is ready to churn.
In a medium pan put the milk, cream and sugar on a medium heat and warm until the sugar is dissolved but DO NOT let it boil.
Whisk the egg yolks together and slowly pour the warm milk mixture over the yolks, whisk as you go to slow cook the eggs.
Put the mix back on the heat and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.
When it’s almost custard stir in the peanut cream and salt and leave it to chill in the fridge, ideally overnight, until it’s ready to churn.
Have a look at the full recipe video to get an idea of how I made it.