Black Sesame Ice Cream
You might need to make your own black sesame paste to make this recipe
Makes enough for: 1 batch ice cream
Ingredients
- 200 mls whipping cream
- 2 egg yolks
- 75 g coconut sugar
- 80 mls milk
- 60 g black sesame paste
Method
- Place the cream into a stand mixer bowl and whisk to soft peaks
- Place the egg yolks and sugar into a mixing bowl and whisk until ribbon stage
- Place the milk and sesame paste into a small sauce pan and heat over a low to medium temperature
- Stir occasionally and when the milk reaches 60° Celsius pour into the bowl with the eggs
- Whisk while you are doing so and when combined, pour into the cream
- Whisk to combine then cover and place into the fridge overnight
- The following morning whisk the ingredients to make sure they are combined
- Then pour into an ice cream churner and churn as per the manufacturers' instructions
- Pour into a lidded freezer proof container and freeze for at least 4 hours before serving
- Remove from the freezer to defrost a little before using