Musings from an ice cream junkie.

Pagina's

Black Sesame

Tuesday, May 19, 2015

It's like a sophisticated Cookies n' Cream. I sometimes dream about this one.





Black Sesame Seed

Makes about 1 qt.

1 cup whole milk
2 cup heavy cream
½ cup sugar + 2 T
4 egg yolks
2 T black sesame seeds, pulsed in a spice grinder with a few pinches of Maldon salt until just beginning to form a dry paste

1. In a medium saucepan, heat the milk, cream, and ½ cup sugar over medium- high, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
2. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes
3. Temper the yolks by slowly whisking in about ¼-1/2 cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
4. Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the black sesame seed mixture and set over an ice bath to chill.
5. Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.


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