Black Sesame Ice Cream
- Level: Easy
- Yield: about 1 quart of ice cream
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 289
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 4
- Cholesterol
- 130
- Sodium
- 123
- Total: 5 hr (plus 4 hr freezing)
- Active: 35 min
Ingredients
2 cups heavy cream
1 cup whole milk
1/4 cup black sesame paste
2 tablespoons black sesame powder
4 large egg yolks
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon kosher salt
Directions
- Combine the heavy cream, 3/4 cup milk, the black sesame paste and black sesame powder in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the mixture is steaming. Meanwhile, whisk the remaining 1/4 cup milk, the egg yolks, granulated sugar, brown sugar and salt in a medium bowl until smooth.
- Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours.
- Churn in an ice cream maker according to the manufacturer’s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.