Thursday, August 4, 2016

Black Ice Cream and Salty Sprinkles

I love ice cream and the thing that makes me REALLY love ice cream is the toppings.  I love toppings!  On a scoop of vanilla my favorite is sliced bananas, hot fudge, roasted almonds, and lots and lots of salty sprinkles.  (Peaches in the summer comes in at a close second, but chocolate will always win first place in my book). 

If I know I'm going Baskin Robins, I'll bring a baggie of salty roasted almonds to put on my ice cream (don't worry, I don't bring hot fudge).  And along these same lines, I also bring a baggie of granola when I'm planning on eating an acai bowl because you can never have enough granola.  I know...I'm a nerd.

I first came across salty sprinkles near my last birthday.  I made myself a banana split for lunch and covered it in salty sprinkles.  (I think it should be a rule that everyone should eat a banana split for lunch on their birthday.) 

Salty sprinkles are a mixture of raw sugar, toasted sesame seeds, and vanilla flaky salt and I promise you they are addicting, like really addicting.  They take a bowl of ice cream to a new level and make ice cream sundaes crazy good!  (I may just start carrying a small container of them with me (along with my baggie of almonds) just in case I stop for ice cream.)

Oh and this black ice cream is amazing!  So, so, so good!  I love it so much that I've made it four times already.  Melissa of the Faux Martha out did herself with this recipe!


Black Ice Cream

3/4 cup cane sugar
1/2 cup black cocoa powder
1 1/2 tablespoons cornstarch
3/4 teaspoon kosher salt
1/8 teaspoon instant espresso powder
1 3/4 cup unsweetened almond milk (Califia)
14-ounce coconut cream (not coconut milk)
1/4 cup Lyle’s golden syrup

In a medium saucepan, whisk together the sugar, black cocoa powder, cornstarch, salt, and espresso powder until combined.  Slowly pour in the almond milk while whisking to combine.  Add coconut cream and gold syrup to the sauce pan and whisk to combine.

Over medium heat, bring mixture to a simmer.  Allow mixture to simmer for about 3 minutes, whisking continually.  Remove from heat and pour mixture into a high-powered blender.  Blend on high for 30 seconds. 

Let mixture cool to room temp and then refrigerate to cool completely, preferably overnight.

Freeze in your ice cream machine according to your manufacturer’s instructions.  Once churned place ice cream in freezer to completely set up.

Recipe slightly adapted from thefauxmartha

Salty Sprinkles

4 teaspoons flaky vanilla salt (I use seeds from 1 vanilla bean for every 4 teaspoons of Maldon salt and blend together with the tips of my fingers, taking care not to completely crush the flaky salty.)
1/4 cup + 2 tablespoons toasted sesame seeds
1/4 cup + 2 tablespoons turbinado sugar

Combine everything in a small bowl and mix to combine.  Store in a jar.

Recipe from Food 52

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