Friday, August 16, 2013


black sesame ice cream, what a beauty and how tasteful! try it your self. photo: michael marquand

350 ml whole milk
1/3 cup sugar
3 free range eggs yolks
2 tbsp honey
2 tbsp roasted black sesame seeds, very finely ground
3 tbsp black sesame paste, available at oriental groceries
240 ml cream
pinch of salt

in a pot bring milk to a simmer and remove from heat.
in a large bowl, whisk sugar and egg yolk together until pale yellow.
add honey, black sesame seeds and black sesame paste, whisk until well combined.
whisk milk into sesame mixture in a slow stream and pour mixture back into the pot.
stir over medium-low heat until custard thickens and barely starts to simmer. (egg yolk will start to cook if it gets any hotter).
remove from heat and strain through a fine sieve into a medium bowl.
to cook, place medium bowl in an ice bath (a large bowl filled halfway with ice and water), stir occasionally about 20 minutes until mixture has cooled thoroughly.
whisk cream and a pinch of salt until soft peaks form, and gently fold into cooled sesame mixture, do not over mix.
cover and place mixture in the refrigerator for 2 hours to chill completely.
pour mixture into an ice cream maker and churn, following manufacturer's instructions about 25-30 minutes.
transfer ice cream to an airtight container and freeze until hardened about 3-4 hours.
food styling and recipe: judi orlick

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