Preparation Time: 4 to 24 hours (to rest the ice cream) Cooking Time: 20 minutes Serves: 8

Egusi Ice Cream with Egusi Tuile By Chef Moyosore Oluwa Odunfa-Akinbo

Egusi ice cream is a frozen dessert which utilises the egusi seeds. The nutty flavour and creamy texture of egusi seeds make it perfect for an ice cream base. We also use the leftover chaff from the ice cream making process to make a crunchy Tuile.

This dish was created as an ode to our Fathers who enjoy the traditional egusi soup. We wanted to take those nutty flavours and transform them into a dessert. At the Atije table, we serve the ice cream on a bed of garri (fermented cassava) crumble, alongside a strawberry chilli jam, iru (fermented locust bean) dulce de leche, egusi brittle and egusi tuile.

Ingredients:

  • Egusi Ice Cream
  • 150g egusi seeds
  • 1 whole cinnamon
  • ½ teaspoon grated nutmeg
  • 1L milk
  • 130g sugar
  • Pinch of salt
  • 3 egg yolks
  • Egusi tuile:
  • 35g flour
  • 35g sugar
  • 40g oil
  • 45g egg white
  • 1g nutmeg
  • 1g cinnamon
  • 1g lime zest
  • 20g egusi chaff ( reserved from egusi ice cream recipe)
  • 5g water

Method:

  1. Wash and toast the egusi. In a medium pot, combine the egusi and the milk, warm the milk to about 40C and leave to infuse for an hour. Roughly blend the egusi milk mixture and sieve out the shaft through cheesecloth or a fine sieve (set the shaft aside).

  2. Warm the milk up to about 50C with the cinnamon stick and grated nutmeg.

  3. Whisk sugar and egg yolk to combine.

  4. Temper the egg yolk mixture by combining it with some of the warm milk in a small container and add the mixture back into the pot.

  5. Bring the base up to 80°C whilst whisking or until the base fully coats the back of a spoon.

  6. Remove from heat, pour into a bowl to ease cooling and cover the surface with direct contact using cling film to prevent a film from forming.

  7. Leave to cool and then place the ice cream base in the fridge. Leave to mature for at least four hours but up to 24hrs, strain to remove the cinnamon stick and then churn in the ice cream maker.

  8. After Churning, store and keep in the freezer until ready to consume

  9. Garnish with crumble, dulce de leche and egusi tuile.

  10. For the Tuile:
    Combine all the ingredients together in one bowl. Leave the Tuile batter to rest in the fridge for 10 minutes. Preheat your oven to 150C.

  11. Line a baking pan with parchment paper or a silicone baking mat. Spread your batter thinly on the tray using an offset spatula.

  12. Bake for a total of 20-25 minutes, or until golden brown, rotating the pan every 5 minutes to ensure even browning of the Tuile.

  13. Peel the Tuile off the parchment and break into small pieces.

  14. Enjoy with your ice cream.

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