BLACK SESAME ICE CREAM

I've always found myself feeling a little like an outsider when it comes to defining my own "food philosophy."  I seem to  end up in a sweet spot between wholesome/health-inspired/allergen-free cooking and a more classical, technique-driven (and probably sugar-laden) sense of cooking.  

I generally respond to extremes - those who throw themselves into what they do with complete abandon.  I'm inspired by someone like Amy Chaplin as much as I'm inspired by the decadent-driven ways of Nigella Lawson.  As much as I appreciate what might be the thing that sets me apart, it often leaves me feeling like I'm in a neither-nor world.  Not quite fitting in on either side of the pond.

I barely adapted this amazing recipe to make the most decadent, dairy-filled ice cream ever.  In celebration of extremes, heavy cream and in betweens.

DECADENT BLACK SESAME ICE CREAM (Serves 4-6) GLUTEN-FREE

ADAPTED FROM JUST ONE COOKBOOK

  • 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 heavy cream
  • Flaky sea salt, for serving

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.

 

*The beautiful bowl used in this post is made by HENRY STREET STUDIO

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MINI ALMOND CLEMENTINE BUNDT CAKES WITH CREME FRAICHE GLAZE

I'm a big fan of cakes – specifically tea and breakfast cakes that are easy to make and don't involve tiers or frosting.  They feel like the perfect everyday treat & something you could throw together on a slow afternoon with almost no planning.   That's my favorite way to bake - on a whim when I miraculously have all the ingredients I need.

It's been a long Winter, and as much as I've had a complete love affair with citrus, I'm so looking forward to the Spring/Summer produce ahead.  (I mean, remember red currants?) The weather is finally starting to reflect that it's straight-up Springtime and I'm ready for some real fruit.  Rhubarb, I'm comin for you...

Mini Almond Clementine Bundt Cakes (Makes 6 mini bundts) Gluten-free

  • 1 3/4 cup almond flour
  • 1/4 cup sorghum flour
  • 1 tablespoon tapioca flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 6 tablespoons coconut oil or butter (melted and cooled)
  • 3 eggs
  • 2 teaspoons vanilla extract 
  • Zest of 3 clementines/mandarins

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together almond flour, brown rice flour, tapioca flour, baking soda and salt.

In another small bowl, whisk together maple syrup, eggs, vanilla, zest and coconut oil or butter.  Slowly combine wet with dry, folding batter to combine well.

Add batter to well-greased bundt pan, making sure each is three-quarters full.  Bake for 20-25 minutes or until browned around the edges.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

Creme Fraiche Glaze

  • 1 cup confectioners sugar, sifted
  • 1/3 cup creme fraiche
  • 2 tablespoons clementine juice

In a medium-sized mixing bowl, whisk together sugar, creme fruit and mandarin juice.

NOTES: I used a mini bundt pan, but you can use any cake pan or even a muffin tin to make “mini cakes”.  Also, feel free to use any citrus here - any mandarin, navel orange or meyer lemon would be great.  Creme Fraiche can also be subbed for mascarpone or cream cheese.

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