Buckwheat Ice Cream

Baking and Desserts | European cuisine

⏳ Time

4 hours + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Buckwheat Ice Cream

Ingredients

3.2% Milk - 8 fl oz
10% cream - 7 fl oz
Sugar - 1.4 oz
Buckwheat Groats - 1.8 oz
Corn Starch - 3 teaspoons
Semi-soft cream cheese - 1.8 oz
Vanilla Pod - 1 piece
Buckwheat Groats - 3.5 oz

Step by Step guide

Step 1

Preheat a non-stick skillet and lightly toast the buckwheat on its dry surface, stirring constantly to prevent burning. This is done to fully release the aroma of the buckwheat and impart it to the future dessert.

Step 2

In a small saucepan, combine 200 ml of milk, cream, sugar, honey, a pinch of salt, vanilla seeds, and buckwheat, mix well, place over medium heat, bring to a boil, remove from heat, and let steep covered for 2–3 hours.

Step 3

Dissolve the cornstarch in 50 ml of milk and let it steep.

Step 4

Strain the mixture to remove the buckwheat, return the mixture to the heat, bring it almost to a boil, pour in the cornstarch milk, and cook while stirring constantly until thickened. Remove from heat, add the cream cheese, mix until smooth, cool to room temperature, then refrigerate overnight.

Step 5

Freeze in the freezer according to the instructions. Optionally, in the last minute of freezing, add 2 tablespoons of lightly crushed toasted buckwheat groats. Transfer the ice cream to a container and place it in the freezer for at least 4 hours until firm.

Step 6

If you don't have a freezer, immediately pour the mixture into a clean container and place it in the freezer. Take it out and stir the contents of the container every 20–30 minutes until fully frozen.