Kinako Ice Cream

• 1 cup (250 ml) whole milk
• 3/4 cup (150 g) sugar
• 6 tablespoons (55 g) kinako powder
• Pinch of salt
• 2 cups (500 ml) heavy cream
• 6 large egg yolks

1. Whisk together the milk, sugar, kinako, and salt in a medium saucepan.
2. Pour the cream into a large bowl and set a mesh strainer on top.
3. Warm the kinako-flavored mixture.
4. In a separate medium bowl, whisk together the egg yolks.
5. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
7. Pour the custard through the strainer and stir it into the cream.
8. Pour the mixture into a blender and puree for 30 seconds.
9. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
10. To make a nondairy version of this ice cream, warm 2 1/2 cups (625 ml) plain soy milk with 3/4 cup (150 g) sugar and whisk in 3 1/2 tablespoons (35 g) kinako powder.
11. Once warm, remove the mixture from the heat and chill thoroughly.
12. Whiz it in the blender, and then freeze it in your ice cream maker.
13. Make Kinako Chocolate Ice Cream Sandwiches, using the Chocolate Ice Cream Sandwich Cookies (page 223) and rolling the edges of the sandwiches in finely chopped Salt-Roasted Peanuts (page 188).

milk, sugar, kinako powder, salt, heavy cream, egg yolks

Taken from www.epicurious.com/recipes/food/views/kinako-ice-cream-379847 (may not work)