Black Sesame Ice Cream Recipes
BLACK SESAME ICE CREAM
Many Chinatown scoop shops have a version of this flavor on the menu. Black sesame tastes pleasantly earthy, ideal for those who like their desserts a little less sweet.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield about 1 quart of ice cream
Number Of Ingredients 8
Steps:
- Combine the heavy cream, 3/4 cup milk, the black sesame paste and black sesame powder in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture is steaming. Meanwhile, whisk the remaining 1/4 cup milk, the egg yolks, granulated sugar, brown sugar and salt in a medium bowl until smooth.
- Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours.
- Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.
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- Add sesame seeds in a medium-size skillet and toast over medium heat. Stir occasionally until you can hear a gentle sizzle if you lean towards the sesame seeds, about 5 minutes. Turn to low heat and toast for another minute, or until you smell a strong nutty aroma. Transfer to a big plate to cool for 5 minutes.
- Transfer the sesame seeds to a food processor. Mix until it just starts to form a paste. Add condensed milk, vanilla and salt. Mix until everything is combined. Transfer to a big bowl.
- Add the heavy cream in a large deep bowl. Whip with a mixer on medium-high speed, until it forms firm peaks, about 2 minutes. Transfer about 1 cup of the whipped cream into the condensed milk mixture. Fold with a rubber spatula until just combined. Then transfer the lightened condensed milk mixture into the whipped cream. Fold until just blended. Pour into the loaf pan. Cover and transfer into the freezer.
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- In a medium frying pan over low heat, toast black sesame seeds until hot throughout and fragrant (approximately 10 – 12 minutes). Stir with spatula every so often so seeds do not burn. When they start to smell like hot oil and are hot to the touch, take the pan off the heat. Transfer seeds to a bowl / plate and let cool completely.
- In a large mixing bowl and using hand or stand mixer set to medium-high speed, whip the heavy cream for 3-4 minutes. When the cream starts to form very soft peaks (not enough to hold its shape), add salt and the vanilla extract, and continue whipping for another 3 minutes or until medium peaks form. The trails in the cream should be visible but with slightly softened peaks. Cover and chill the whipped cream in the fridge until ready to use.
- Place the cooled sesame seeds (should be more or less room temperature) into a blender or food processor and pulse, adding 1 tbsp of cold water between pulsing until they release their oil and form a thick paste (you will need roughly 3 tbsp of cold water). The texture of the paste will be coarse and grainy.
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