|Serves: 10||Cuisine: Japanese|
Whenever I find a chance to order a black sesame ice cream at Japanese restaurant I make sure that I won’t fail to do so. You will be hooked up the very distinctive, nutty flavor of the black sesame ice cream once you taste it.
Now I have double toasted and ground black sesame seeds, NIDO-BAISEN KURO SURIGOMA, from Kuki Company, that I can make my favorite ice cream any time at home. I make this ice cream in my newly acquired Cuisinart ice cream maker. If you do not have a machine, easiest solution is that you purchase a pint of vanilla ice cream, soften it to some degree and mix it with the sesame seeds. To improve the flavor and texture of this ice cream, I take an additional step before hand – processing the NIDO-BAISEN KURO SURIGOMA in a food processor until it is pasty. Worth the step.
- 1 package (85g) Ground Black Sesame Seeds (Nido-Baisen Kuro Surigoma)
- 2 cups Whole Milk
- 2 cups Heavy Cream
- 1 cup Sugar
- Pinch of Salt
- 5 Egg Yolks from large Eggs
- Freeze a freezer bowl of a ice cream machine for 16 hours to 24 hours.
- Process the sesame seeds in a food processor until it is pasted or for about 1 1/2 – 2 minutes. Transfer the paste into a small cup and set aside.
- In a medium pot mix the milk, cream and half of the sugar and salt and put it over medium-low heat. Stir the mixture to dissolve the sugar. Bring the mixture to a scant boil.
- In an electric mixer add the egg yolks and the remaining sugar and process them until the egg yolks aquire lemon color. Remove the mixer bowl from the machine and add 1/3 of the heated milk mixture and mix them with a whisk. Continue to add and mix the additional 1/3 of the milk mixture. Then, pour the egg yolk and milk mixture to the remaining milk mixture in the pot. Cook the mixture over low heat until it is lightly thickens or it coats the back of the spoon. Transfer the cooked custard to a bowl and cool. Refrigerate the mixture for 1 hour.
- Set up the frozen freezer bowl and a mixing paddle on the base of the ice cream maker. Turn on the machine. Then, pour in the cold custard to the freezer bowl. The ice cream is ready in about 15 minutes. Three minutes before turning off the machine add the black sesame paste – break it into small bits when you add it – and process until it is uniformly blended through the ice cream. Serve the sorbet in a ice cream corn or cup.