recipe 
yields
2 quarts
2 cups heavy cream
4 cups half & half
½ cup cane sugar
1 cup sorghum
12 egg yolks
¼ teaspoon sea salt
Pepita-Sesame Seed Brittle (recipe follows)
2 cups sugar
1 cup corn syrup
½ cup water
½ teaspoon salt
4 tablespoons butter
2 teaspoons baking soda
1 teaspoon smoked Serrano Pepper
1 cup pepitas, lightly toasted
1 cup sunflower seeds, lightly toasted
1 cup sesame seeds, lightly toasted
ingredients
Pepita-Sesame Seed Brittle
steps
- Heat cream, half & half, sugar, and sorghum in sauce pan until steaming. Gradually temper in yolks and then add sea salt.
- Thicken mixture over double boiler until it coats back of a spoon. Chill in refrigerator until it reaches 40 degrees. Freeze in ice cream maker according to manufacturer’s directions. Serve with Pepita-Sesame Seed Brittle.
Pepita-Sesame Seed Brittle
- Cook sugar, corn syrup, and water in pan until temperature reaches 325 degrees.
- Stir in all remaining ingredients, except sesame seeds. With spatula, spread thinly over a buttered sheet pan. Sprinkle sesame seeds over brittle, working them in by pressing and stretching brittle.
- Set aside to harden.
Date Published: 10.12.15
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- from Chef Anthony Lamas of Seviche, Louisville, KY
