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Black sesame ice cream

Black sesame, or kuro goma (黒ごま), is used in several Japanese sweets. I especially love it in creamy puddings, including ice cream. If you want a goth dessert, eat this frozen, grey delicacy. 🙂

Swirling the custard.
black sesame custard 1

Custard mixed, ready for the ice cream maker.
black sesame custard 2

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup + 1 tablespoon sugar
  • 1/4 cup vanilla sugar
  • a generous pinch of salt
  • 1/4 to 1/3 cup black sesame paste; I used an 80 gram jar
  • 3 egg yolks

Method

  1. Combine the cream, milk, both sugars, and salt in a non-stick sauce pan.
  2. If the oil from the black sesame paste has separated, decant it into a jug.
  3. Whisk the egg yolks into the jug.
  4. Scrape the black sesame paste into the sauce pan, then make the custard: Over medium heat, stir until barely simmering.
  5. Temper the egg yolks by whisking in a couple ladlefuls of the hot cream mixture. Pour the yolk mixture into the sauce pan, and whisk until the custard becomes silky-thick. An instant-read thermometer is great for testing this, because the texture typically occurs around 170º to 175ºF degrees.
  6. Pour the custard through a fine-meshed strainer to remove any curdled bits, large chunks of vanilla bean, and sesame husks.
  7. Cover and chill for at least 6 hours. Churn and freeze according to your ice cream maker’s instructions—about 35 to 45 minutes in our Cuisinart maker.

Not mixing cement. Honest.
black sesame churning

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