Black Sesame Ice Cream Recipe
Today, we're diving into the world of delectable desserts with a twist - Black Sesame Ice Cream. This creamy, nutty, and slightly exotic ice cream is not only a treat for your taste buds but also a feast for the eyes.
Equipment
- Food processor or blender
- Ice cream maker
- Whisk
- Saucepan
- Mixing bowls
Ingredients
- 1/2 cup black sesame seeds
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- A pinch of salt
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
- Toasting the Sesame SeedsStart by toasting the black sesame seeds in a dry saucepan over low heat. Stir continuously until they become fragrant and slightly golden. This should take about 5-7 minutes. Be careful not to burn them.
- Blending the Sesame PasteTransfer the toasted sesame seeds to a food processor or blender and grind them into a fine paste. You may need to scrape down the sides occasionally to ensure even blending. The result should be a thick, smooth, and aromatic sesame paste.
- Creating the Ice Cream BaseIn a separate saucepan, combine the heavy cream, milk, granulated sugar, and a pinch of salt. Heat this mixture over medium heat until it begins to simmer, but do not let it boil.
- Tempering the Egg YolksIn a mixing bowl, whisk the egg yolks until they become pale in color. Slowly add a ladleful of the hot cream mixture into the yolks, whisking constantly. This process, known as tempering, prevents the eggs from curdling.
- Combining the Sesame PasteGradually whisk the sesame paste into the egg yolk mixture until it's well incorporated. Return this mixture to the saucepan with the remaining cream mixture.
- Chilling and ChurningPour the mixture into a clean bowl and let it cool to room temperature. Then cover it and refrigerate for at least 4 hours or, preferably, overnight.Once chilled, churn the ice cream base in your ice cream maker according to the manufacturer's instructions. This usually takes about 20-25 minutes.
- FreezingTransfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to firm it up.