The ground sesame paste lends this striking and unique ice cream a nutty quality.
By Camille Becerra
- ½ cup black sesame, ground fine (or ¼ cup black sesame paste)
- 1½ cup milk
- 100 grams sugar (tad under a ½ cup)
- 3 yolks
- 1 t salt
- 1 cup cream
- 1 cup canned coconut milk
- 1c sugar
- 1 ½ T sesame seeds
- pinch salt
- 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.
- 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.
Camille Becerra is a chef with over 15 years of NYC restaurant experience. She appeared on Top Chef as a contestant in Season 3, was the owner of the beloved Brooklyn restaurant, Paloma and founded various pop-ups throughout the city including The Hunger and The Cookery. Camille is currently hosting dinners Friday nights from her Tribeca loft and developing various food related projects for media and publishing.