Kinaco Ice Cream

Background

This iteration builds upon the previous soy base but introduces a reduction step and the addition of kinaco (roasted soybean flour). Starting with 559 g of the base mixture, we cooked it down to 415 g—removing approximately 144 g of water—before incorporating the kinako. This test explores how lower water content and the addition of roasted flour affect the texture and flavor profile when processed on the “Sorbet” setting.

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Recipe

Ingredients

559g Soy Base (Reduced to 415g)

13g Kinako

Equipment

Ninja Creami

Saucepan

Instructions

1. Reduction
   Cook down the soy base mixture to reduce the water content significantly.

2. Incorporation
   Whisk in the kinako until fully incorporated.

3. Freezing
   Freeze the mixture until fully frozen (unlike the previous batch which was slightly less than frozen).

4. Processing
   Process the mixture using the “Sorbet” mode on the Ninja Creami.

Notes and Observations

• The end result was delicious, tasting like a cross between Black Sesame and peanut butter, despite being practically 100% soy-based.
• The texture was significantly approved; it was super creamy with a nice body and mouthfeel.
• The only critique is that it could be slightly thicker.
• Next time, we might use an even more concentrated soy base or combine it with peanut to test different base interactions.
• We may also consider using a stabilizer like Carrageenan (derived from Irish sea moss) if applicable to further improve the consistency.