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Black Sesame and Coconut Ice Cream with Brittle

Black Sesame and Coconut Ice Cream with Brittle Black Sesame and Coconut Ice Cream with Brittle

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

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Black Sesame and Coconut Ice Cream with Brittle


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  • Author: Camille Becerra
  • 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

  1. Warm milk gently. Stir in sugar till dissolved.
  2. Temper yolks by ladling warm milk into them then adding it back to the pot.
  3. Stir constantly on medium heat till nappe.
  4. Add the sesame paste to the custard and cool in an ice bath.
  5. Whip cream till soft peak. Beat in coconut making sure to incorporate well.
  6. Fold coconut cream into the sesame custard, chill.
  7. Spin and freeze.

Brittle

  1. In a heavy bottom sauce pot add sugar and couple teaspoons of water. Heat on mid-high till amber.
  2. Carefully add the sesame and salt into the molten sugar.
  3. Quickly pour the mixture onto a sheet pan, allow to harden before cracking.
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Category: Dessert
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