| Prep: 2 days 5 mins | Cook: 30 mins approx. | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 24g | 14g | 34g |
| sugars | fibre | protein | salt |
| 28g | 0g | 5g | 0.40g |
There’s magic in every scoop. The dish we’ll be diving into today holds a special place in my culinary heart. It’s a culinary delight known as Black Nut Keluak Ice Cream. Unlike any other dessert, it’s a unique blend of rich, savory and sweet flavors that dance on your palate, much like the confluence of cultures in my beloved Boston, a melting pot of culinary ingenuity.
A Burst of Traditions.
From the first sample I took while experimenting with my Irish grandmother’s traditional recipes, I was hooked. I’ve always adored the fusion of flavors that come together when traditions collide. This recipe reminded me of Argentinean dulce de leche, but instead of caramel, the Black Nut Keluak lends a unique earthy undertone that had me going back for more. Pairing it with a traditional American apple pie or a warm Irish pudding could be a delightful dessert combination to try.
Nature’s Bounty.
Black Nut Keluak Ice Cream isn’t just tantalizingly tasty; it’s a testament to Mother Nature’s bounty. The star of the dish: the Black Nut, or Buah Keluak, has been a staple in South East Asian cuisine for centuries. You’ll be fascinated to learn that this humble fruit possesses impressive health benefits too. Rich in potassium, essential for maintaining heart health, and packed with antioxidants, it works its magic both on and off the palate.
Preparing the Black Nut AKA Buah Keluak for the recipe requires some finesse, it involves a soaking process that takes a couple of days, a technique reminiscent of pickling, a practice common in Irish kitchens, which adds an unexpectedly beautiful layer to this otherwise simple dessert.
Every bowl of Black Nut Keluak Ice Cream I scoop up reminds me of after-dinner treat sessions with my family, where everyone would gather around for a homemade dessert. This recipe also brings to mind happier times, like when I first introduced Laura, my fiancée, to this mouth-watering treat at a quaint café in Singapore. On rainy Boston evenings, we would sit, watching our little boy play as we savor each spoonful, allowing the flavors of distant lands to whisk us away on a culinary adventure.
Black Nut Keluak Ice Cream is a culmination and celebration of my journey as a food lover, a chef, a partner, and a father. So, I invite you to join me, try your hand at creating this visually stunning and delightfully mouth-watering masterpiece, and may every scoop bring you joy, just as it has to me.
What You’ll Need
- 2 cups of heavy cream
- 1 cup of whole milk
- 3/4 cup of sugar
- 5 large egg yolks
- 5 pieces of buah keluak (also known as black nut), thoroughly washed and soaked for 2 days
- 1/2 cup of granulated sugar
- 1 teaspooon of pure vanilla extract
- <1/4 teaspooon of salt/li>
Method
Step One
Start by preparing the buah keluak. After soaking them for 2 days, crack open each nut and remove the inside paste. The aim is to obtain about 1/2 cup of this paste.
Step Two
In a saucepan, add the heavy cream, whole milk and sugar. Bring this mixture to a gentle simmer over medium heat stirring occasionally until the sugar has completely dissolved.
Step Three
In a separate bowl, whisk the egg yolks until they are light and foamy.
Step Four
Slowly pour about a third of the warm milk mixture into the egg yolks, whisking constantly. This will temper the eggs and prevent them from scrambling. Return this egg and milk mixture back to the saucepan. Cook over low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon.
Step Five
Add the buah keluak paste, granulated sugar, pure vanilla extract and salt to the saucepan. Stir until well combined and the sugar has dissolved completely. Continue cooking for another 2 minutes.
Step Six
Remove the saucepan from the heat and pass the mixture through a fine mesh strainer into a clean bowl. This is to ensure that the ice cream base is smooth and free of any lumps.
Step Seven
Allow the mixture to cool to room temperature, then cover and refrigerate it for at least 2 hours, or overnight for best results.
Step Eight
Once the mixture is sufficiently chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Step Nine
Transfer the churned ice cream to a lidded container and freeze it for at least 4 hours or until firm. Your Black Nut Keluak Ice Cream is now ready to serve.
