Black Sesame Ice Cream
Black Sesame Ice Cream
Ice cream? In January?
Lately, at least in NYC, the cold just doesn’t seem to let up. 30 degrees feels like a heat wave, and summer feels like another lifetime ago. We are all dreaming of beaches, changing our screen savers to that photo from our trip to Mexico in 2010, and ordering Margaritas at the bar on a Saturday night.
So yes, sometimes ice cream in January is the only way we can be transported to a warmer climate without actually calling a travel agent.
That, and it’s just so damn good.
The deep nutty flavor of the toasted black sesame seeds enveloped in creamy frozen custard should not be missed. If you ever have a chance to purchase some of these puppies (usually found at any local spice store or specialty foods store), you won’t want to miss this. Throw them into your ice cream attachment & they will not disappoint. Promise.
1/3 cup toasted black sesame seeds
5 egg yolks
¾ cup granulated sugar
½ tsp vanilla extract
1 ½ cup heavy cream
1 cup whole milk
½ tsp salt
Begin by preheating your oven to 250F. Lay the sesame seeds out evenly on a baking tray & toast 15-20 minutes. The minute you can smell them, they are done. Let cool and grind in your food processor, coffee grinder, or simply put them in a sealed plastic bag and mash them up with a rolling pin. Whatever gets your frustrations out here, folks.
In a large heavy bottom saucepan, heavy the milk, heavy cream, vanilla extract, granulated sugar & salt until just steaming. Do not boil. Mix frequently to help sugar dissolve.
In a separate, large heatproof bowl, whisk the egg yolks together. Take the milk mixture off the heat and carefully ladle 1/3 cup of the hot mixture into the egg yolks while constantly whisking as you pour. Do not curdle the eggs. Once you have incorporated about 2 cups of hot cream and the eggs have been tempered, slowly pour the mixture back into the saucepan while constantly whisking. Turn the pan back onto a medium-low heat & add the ground up sesame seeds. Mix frequently with wooden spoon as the cream begins to thicken. When it coats the back of your spoon (roughly 15 minutes or so), it is done.
Turn off the heat and pour into a well-sealed plastic container. Chill mixture for at least 3 hours, or until thoroughly cooled down.
When cooled, churn in your ice cream machine according to its directions. Freeze overnight or for at least 8 hours, serve, eat, and plan a trip to the beach.