Description
The ground sesame paste lends this striking and unique ice cream a nutty quality.
Ingredients
Units
Scale
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