Black Sesame Ice Cream

This is only maybe my second time using John’s ice cream maker. I made this recipe. It’s tasty, but the texture seems a little grainy/chalky/off to me. I think potentially the neri goma doesn’t mix in as well as I’d like. But it was still a fun thing to make.36014498175_9a302da45f_q.jpg

 2 Tbsp black sesame seeds (roasted/toasted)
1 2/3 cup milk
1/3 cup sugar
3 large egg yolks
2 Tbsp honey
3 Tbsp black sesame paste or neri goma
1 tsp vanilla extract
1 cup heavy cream (minus two tbsp)
Pinch Kosher salt

Grind sesame seeds in a coffee grinder.

In a small pot, bring the milk to a simmer and remove from heat.

Whisk sugar and egg yolk together until pale yellow (another step I might have not spent enough time on).
Black Sesame Ice Cream 2
Add in honey, black sesame seeds, and black sesame paste and whisk until well combined.

Add the milk into the sesame mixture slowly.

Pour the mixture into the small pot over medium-low heat. Stir until the custard thickens and reach 181 degrees F.
Remove from heat and cool down the pot in a large bowl filled with iced water (I did this in the freezer – maybe one more variable). Add vanilla.

Whisk together the heavy cream and a pinch of salt until peaks form.

Add the whipped cream into the cooled sesame mixture.

Fold in and chill in the fridge for several hours.

Process in ice cream maker for 25 minutes or until it starts thumping. Freeze.


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Filed under desserts, japanese challenge

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