Description
A cool, decadent, dairy-filled dessert that will wow eaters with its amazing taste and unique flavor.
Ingredients
Scale
- 1/4 cup black sesame seeds, divided
- 5 tablespoons honey, divided
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/4 teaspoon sea salt
- 600ml (20.3 fluid ounces) heavy cream
- Flaky sea salt, for serving
Instructions
- First, toast your sesame seeds – add to a skillet over medium heat. Stirring constantly, toast until they smell nutty and being making a crackling sound. Remove from heat and let cool.
- In a food processor, add 3 tablespoons of sesame seeds and pulse until they begin to breakdown into a gritty paste. Add 3 tablespoons honey and pulse until smooth.
- In a medium mixing bowl, whisk together egg yolks, sea salt, 2T honey, vanilla, sugar, sesame paste and reserved whole sesame seeds.
- In a small saucepan, heat cream until hot, but not boiling. Slowly whisk the cream into the sesame mixture in a continuous, thin stream until well combined and smooth.
- Put mixture back onto stovetop over medium-medium high heat until the custard reached 175 degrees. Then, remove from heat and add to a mixing bowl. I will often add the bowl to an ice bath to cool it down quicker, or you can let the mixture come to room temperature.
- Chill in the fridge for 4-6 hours or until well-chilled. Add to an ice cream maker and churn for 25 minutes. Add to a baking dish or loaf pan covered with foil and chill two hours for the best texture. I love to serve this ice cream with another sprinkle of black sesame seeds and flaky sea salt.
- Category: Dessert