Black sesame is the new... well, black. Nutty and sweet with a texture reminiscent of cookies n’ cream. It’s sure to be your new classic.
Makes about 1 quart
You will need:
1 cup whole milk
2 cups heavy cream
1⁄2 cup+2 tablespoonssugar
4 egg yolks
2 tablespoons black sesame seeds, pulsed in a spice grinder
pinches of Maldon salt
- In a medium saucepan, heat the milk, cream, and 1⁄2 cup sugar over medium-high heat, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
- Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.
- Temper the yolks by slowly whisking in about 1⁄4–1⁄2 cup of the hot cream mixture, and then add this back to the saucepan.
- Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it. This will take about 3 minutes.
- Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the black sesame seed mixture and set over an ice bath to chill.
- Churn in your ice cream maker.
Store in glass or metal containers in the freezer for up to 2 weeks.
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