Black Sesame and Coconut Ice Cream with Brittle
- Total Time: 1 hour
- Yield: 6
Description
The ground sesame paste lends this striking and unique ice cream a nutty quality.
Ingredients
Ice Cream
- 1/2 cup (120 ml) black sesame, ground fine (or 1/4 cup black sesame paste)
- 1 1/2 cup (360 ml) milk
- 100 grams sugar (tad under a 1/2 cup)
- 3 yolks
- 1 tsp salt
- 1 cup (240 ml) cream
- 1 cup (240 ml) canned coconut milk
Brittle
- 1c sugar
- 1 1/2 tbsp 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 tsp 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
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340
If You Liked This Recipe, You’ll Love These
- No-Churn Coconut-Lemon Ice Cream
- Black Sesame Frozen Yogurt
- Papaya and Coconut Popsicles
- Boosting Frozen Coconut Bars
Frequently Asked Questions
Can I use black sesame seeds instead of black sesame paste?
Yes — I give both options: ½ cup of finely ground black sesame seeds or ¼ cup of black sesame paste. If grinding seeds yourself, process them until completely fine before adding to the custard base.
What does “cook until nappe” mean in the custard step?
“Nappe” is a culinary term meaning the custard is thick enough to coat and cling to the back of a spoon — when you draw a line through it with your finger, the line holds without the custard running back. This is the correct point to remove the pan from the heat to avoid scrambling the egg yolks.
How do I make the sesame brittle without it seizing or burning?
Heat the sugar in a heavy-bottomed pot with just a couple of teaspoons of water until it reaches amber. Work quickly once it’s ready — immediately add the sesame seeds and salt, then pour the entire mixture onto a sheet pan without delay so it can harden before cracking.
