Black Sesame Ice Cream
I remember the first time I had black sesame ice cream and it was awesome. But the first time making black sesame ice cream with Wadaman's Organic Black Sesame Paste...it was beyond words!
Ingredients
- 1 cup whole milk
- ¾ cup sugar
- ½ teaspoon salt
- 2 cups heavy cream
- 6 egg yolks
-
⅓ cup Wadaman Organic Black Sesame Paste
Directions
- In a small saucepan over medium heat, warm the milk, sugar, salt and 1 cup of the cream in a medium saucepan, stirring until the sugar is dissolved. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolk mixture. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Now take a handheld blender and blend the sesame paste into the hot custard. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator. When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Black Sesame Ice Cream
I remember the first time I had black sesame ice cream and it was awesome. But the first time making black sesame ice cream with Wadaman's Organic Black Sesame Paste...it was beyond words!
Ingredients
- 1 cup whole milk
- ¾ cup sugar
- ½ teaspoon salt
- 2 cups heavy cream
- 6 egg yolks
-
⅓ cup Wadaman Organic Black Sesame Paste
Directions
- In a small saucepan over medium heat, warm the milk, sugar, salt and 1 cup of the cream in a medium saucepan, stirring until the sugar is dissolved. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolk mixture. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Now take a handheld blender and blend the sesame paste into the hot custard. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator. When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer's instructions.