Ingredients
For 1 large pot
-
ice
- 80 cl of coconut milk
- 125 g sugar
- 1 pinch of salt
- 2 tablespoons vanilla extract
-
hot oil
- 10 cloves of garlic
- 30 cl of neutral vegetable oil
- 50 g of gochugaru flakes (in Asian grocery stores)
- 1 tablespoon(s) fine salt
- 4 tablespoons sesame seeds
Preparation
-
Prepare the spicy oil. Peel the garlic cloves and chop them. Place in a saucepan and add all the other ingredients. Let it simmer gently for 10 to 15 minutes.
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Remove from heat and let cool. Transfer to a jar. This oil will keep in the refrigerator for 1 month.
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Prepare the ice cream. In a large bowl, whisk all the ingredients until the mixture is smooth.
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Pour into ice cube trays, freeze overnight.
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The next day, put the ice cubes in a bowl and blend in bursts with a hand blender to obtain ice cream. No need for an ice cream maker!
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Serve the ice cream, drizzled with spicy oil.
