Japanese Black Sesame Ice Cream – Ice Cream Maker


6 tablespoon black sesame seeds
3 tablespoon honey
400ml full cream milk
3 egg yolks
55g caster sugar

1 teaspoon vanilla essence
200ml whipping cream / heavy cream
1/8 teaspoon salt

2 tablespoon black sesame powder (from step 2)
2 tablespoon honey
3 tablespoon black sesame paste (from step 3)

1. Place sesame seeds into a non stick pan, using medium heat and fry till they start to popping and aromatic, remove and leave to cool


2. Place the toasted sesame seed into a food processor and grind till fine powder


3. Take 3 tablespoon of the sesame powder into a bowl and put in 3 tablespoon of honey and mix well


4. In a electric mixer with whisk attachment, put the egg yolk and sugar and whisk till pale yellow


5. Add in (B) and whisk till combined


6. Gradually add in the milk by the side of the bowl and whisk till combine


7. Pour the mixture into a small saucepan and cook over medium-low heat for at least 1 min to avoid food poisoning. Use a hand whisk and stir until the custard thickens


8. Remove from heat and let it cool over a large bowl filled with iced water. Add in vanilla essence


9. In a electric mixer with whisk attachment,whisk the heavy cream and a salt until ribboned and stiff peaks form.


10. Add the whipping cream into the cooled sesame mixture and fold in gently using a spatular (do not over mix)


11. Chill the mixture in the fridge for few hours or overnight

12. Pour the mixture into the mixing bowl of the Cuisinart Ice Cream Maker with the ice cream paddle. Mix for 50 min. The ice cream will have a soft, creamy texture. Serve or store in airtight container in freezer


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