Black Sesame Ice Cream

One of the key ingredients for this black sesame ice cream is the Asian black sesame
paste, which is sold in jars at Japanese (or Chinese) grocery stores.  The black sesame paste is different from black tahini because black sesame seeds are roasted before they are grounded.
Black Sesame Ice Cream

Author: Namiko Chen

Serves: 4

Ingredients

• 2 Tbsp. roasted black sesame seeds
• 400 ml (roughly 1⅔ cup) whole milk
• 70g (2.5oz, roughly ⅓ cup) sugar
• 3 egg yolks
• 2 Tbsp. honey
• 3 Tbsp. black sesame paste (orHomemade Black Sesame Paste)
• 1 tsp. vanilla
• 200 ml (Take away 2 Tbsp. of 1 cup) heavy cream
• Pinch of salt
  

Instructions

1. If the black sesame seeds are not roasted yet, put the sesame in a (non-stick) fry pan over medium heat and stir until they start popping. They will start releasing a nutty aroma. Remove from the heat and cool.
2. Grind black sesame seeds very finely.
   
3. In a small pot, bring the milk to a simmer and remove from heat.
4. Whisk sugar and egg yolk together until pale yellow.
   
5. Add in honey, black sesame seeds, and black sesame paste and whisk until well combined.
   
6. Add the milk into the sesame mixture in a slow stream.
   
7. Pour the mixture into the small pot over medium-low heat. Stir until the custard thickens and reach around 80C (176F) degree. Don’t exceed 83C (181F) degree since egg yolk will get cooked.*
   
8. Remove from heat and cool down the pot in a large bowl filled with iced water. Add vanilla.
   
9. Clean the stand mixer bowl and now whisk together the heavy cream and a pinch of salt until peaks form.
   
10. Add the whipped cream into the cooled sesame mixture.
    
11. Fold in but do not over mix it. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
    
12. Process the mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the ice cream to an airtight container and freeze it for several hours before serving.
    
13. If you are not going to use ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3-4 times) to break up the ice crystals until it’s completely frozen.

Notes

*To avoid salmonella, egg must be cooked for at least 1 minute over 75C (167F) degree.

http://www.justonecookbook.com/black-sesame-ice-cream/