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


ONLY A FEW DAYS LEFT TO VOTE FOR THE SAVEUR BLOG AWARDS!  I would so appreciate your vote! PLEASE VOTE HERE TO SUPPORT THIS SITE & ALL YOUR OTHER FAVORITE BLOGGERS.