How come I've never had black sesame seed ice cream after an evening of sushi? Green tea, ginger, and red bean ice cream are the only ice creams offered up at the Japanese restaurants I've been to.
He says black sesame seed ice cream is nutty and quite yummy. Grrr. I hate it when I'm left in the dark. So, I made it my own damn self.
Yes, it is nutty. Sesame sweet nutty. Subtle sesame, no where near as sesame-y as sesame oil (thank goodness).
I have to say, while this ice cream is definitely good, I'm just not that into it. Not by the bowl-full, at least. In a flight of ice creams -- say the usual green tea, ginger, and red bean -- I think a small nub of sesame ice cream would rock my socks off. I absolutely love the pale gray color, though.
Curious? Love nut-like flavors? Give it a go! Why be in the dark.This quart is going to be gifted to the nut lover in my life.
Black Sesame Seed Ice Cream
makes 1 quart
3 tablespoons black sesame seeds, roasted and crushed (mini-food processor works great for crushing)
2 cups heavy cream
2 cups milk
1/2 cup sugar
4 egg yolks
- Add sesame seeds, heavy cream, milk, and 1/4 cup of sugar in a medium saucepan. Bring to a boil over high heat on a stove, stirring occasionally. Turn off heat.
- Beat together the remaining 1/4 cup of sugar with the egg yolks in a medium bowl.
- Very slowly pour the milk mixture into the egg mixture, whisking the eggs the entire time, being careful not to cook the eggs.
- Return the contents back to the saucepan over low heat, stirring constantly for 5 minutes, or until the mixture has thickened to a custard. Remove from heat, and cool to room temperature.
- Process in an ice cream machine. Chill overnight in the freezer before serving.