Buckwheat Ice Cream 2.0
3 servings
240 minutes
Buckwheat ice cream 2.0 is an unexpected and exquisite dessert that combines the traditions of Russian cuisine with culinary innovations. Its creation was inspired by the ancient Russian love for buckwheat, a nutritious and aromatic grain. Here it reveals its flavor in a new way: roasted to a nutty aroma, infused in milk and cream with honey and vanilla, then transformed into creamy ice cream. The addition of cream cheese gives the texture a velvety quality, while the buckwheat cookie crumble adds a crunchy note. This treat surprises with its deep, slightly caramel flavor, with subtle hints of buckwheat honey. It is perfect as a refined dessert accompanying a cup of tea or coffee, highlighting the richness of flavors in Russian gastronomy.
1
Heat a non-stick skillet and lightly toast the buckwheat on its dry surface, stirring constantly to prevent burning.
- Buckwheat groats: 80 g
2
In a small saucepan, combine 200 ml of milk, cream, buckwheat honey, a pinch of salt, vanilla beans, and buckwheat, mix, place over medium heat, bring to a boil, remove from heat, and let steep covered for 2-3 hours.
- Whole milk (3.2%): 250 ml
- Cream 30% fat: 200 ml
- Buckwheat honey: 90 g
- Salt: pinch
3
Dissolve starch in 50 ml of milk and let it steep.
- Whole milk (3.2%): 250 ml
- Cornstarch: 3 teaspoons
4
Strain the mixture, removing the buckwheat, return the mixture to the heat, bring it close to a boil, pour in the starch milk, and cook while stirring constantly until thickened. Remove from heat, add cream cheese, mix until smooth, cool to room temperature, then refrigerate overnight.
- Cream cheese: 50 g
5
Freeze in the freezer according to the instructions, adding buckwheat cookie crumbs at the last minute. Transfer the ice cream to a container and place it in the freezer for at least 4 hours until firm.
- Buckwheat cookies: 60 g
