The ground sesame paste lends this striking and unique ice cream a nutty quality.
By Camille Becerra
Black Sesame and Coconut Ice Cream with Brittle
- Total Time: 1 hour
- Yield: 6 1x
Description
The ground sesame paste lends this striking and unique ice cream a nutty quality.
Ingredients
Scale
Ice Cream
- ½ cup black sesame, ground fine (or ¼ cup black sesame paste)
- 1 1/2 cup milk
- 100 grams sugar (tad under a 1/2 cup)
- 3 yolks
- 1 t salt
- 1 cup cream
- 1 cup canned coconut milk
Brittle
- 1c sugar
- 1 ½ T sesame seeds
- pinch salt
Instructions
Ice Cream
- Warm milk gently. Stir in sugar till dissolved.
- Temper yolks by ladling warm milk into them then adding it back to the pot.
- Stir constantly on medium heat till nappe.
- Add the sesame paste to the custard and cool in an ice bath.
- Whip cream till soft peak. Beat in coconut making sure to incorporate well.
- Fold coconut cream into the sesame custard, chill.
- Spin and freeze.
Brittle
- In a heavy bottom sauce pot add sugar and couple teaspoons of water. Heat on mid-high till amber.
- Carefully add the sesame and salt into the molten sugar.
- Quickly pour the mixture onto a sheet pan, allow to harden before cracking.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
