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1
Whisk together the milk, sugar, kinako, and salt in a medium saucepan.
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2
Pour the cream into a large bowl and set a mesh strainer on top.
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3
Warm the kinako-flavored mixture.
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4
In a separate medium bowl, whisk together the egg yolks.
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5
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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6
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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7
Pour the custard through the strainer and stir it into the cream.
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8
Pour the mixture into a blender and puree for 30 seconds.
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9
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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10
To make a nondairy version of this ice cream, warm 2 1/2 cups (625 ml) plain soy milk with 3/4 cup (150 g) sugar and whisk in 3 1/2 tablespoons (35 g) kinako powder.
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11
Once warm, remove the mixture from the heat and chill thoroughly.
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12
Whiz it in the blender, and then freeze it in your ice cream maker.
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13
Make Kinako Chocolate Ice Cream Sandwiches, using the Chocolate Ice Cream Sandwich Cookies (page 223) and rolling the edges of the sandwiches in finely chopped Salt-Roasted Peanuts (page 188).
