Black Sesame Penoy
No Churn Ice Cream
Ailynn Santos
Yelo’d Ice Cream + Bake Shoppe

Ice Cream!

We remember the summer days back home, when the heat was so intense you couldn’t wait for mamang sorbetero to come by. Listening intently for the bell that signaled his approach, we made sure we had my money in hand to purchase a delicious, cold snack. 

Ailynn Santos of Yelo’d Ice Cream and Bake Shoppe in Edmonton, Alberta, Canada has been whipping up sweet and cold desserts that bring back the memories of home. 

For Kulinarya Live! she will be showing us how to create -- wait for it, a no churn ice cream, using the yolks of Penoy -- yup, that’s right -- Penoy - the duck fermented duck egg which lends to the familiar, yet creamy flavor that brings back memories of home. 

Ingredients

• 2 cups cold heavy cream (33%-35% fat whipping cream)
  
• 1 can condensed milk (300mL)
  
• 1 1/2 TBSP black sesame powder (not black sesame pudding mix)
  
• ​2-3 yolks from penoy (salted duck egg), chopped

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Procedure 

1. The night before, freeze your loaf pan and mixing bowl (this is not required, but this step helps keep things your ingredients cold.)
2. Pre-measure all your ingredients before beginning. Chop the egg yolks, and be sure not to crumble it too much.
3. In a separate mixing bowl, stir together the condensed milk and black sesame seed powder.
4. In the chilled bowl, whip the heavy cream until stiff peaks form.
5. Take about 1 cup of the whipped cream and gently fold it in with the condensed milk until everything is smooth.
6. Pour the condensed milk mixture into the remaining whipped cream and gently fold until fully incorporated. 
7. Pour the mixture into a loaf pan; cover with plastic wrap and freeze until the ice cream is ready to scoop. This step can take up to 6-8 hours, depending on your freezer temperature.

Let the ice cream sit at room temp for a few minutes before scooping.