As much as I'd like to believe the health benefits of kinako are retained when it is eaten in ice cream form, I have a feeling the whole milk, heavy cream and egg beat the soy into submission. I suppose you could try making this recipe with soymilk. But I like my ice cream deliciously detrimental to my health.

Kinako in ice cream form does, however, retain its nutty flavor and general yumminess. If you like peanut butter, you'll like this.

Kinako Ice Cream

Makes 4 servings

1/4 cup granulated sugar
1/4 cup brown sugar
3/4 cup whole milk
1/3 cup kinako (toasted soybean flour)
1 egg, beaten
1/2 cup heavy cream

In a saucepan over medium-low heat, stir together the sugars and milk. Gradually stir in the kinako. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the egg. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon, about two minutes. Remove from heat, and strain into a container with a lid.

Chill in the refrigerator, ideally for at least 4 hours and up to overnight. This will improve the texture. Pour chilled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.