Black sesame ice cream – delicious and uniquely black. With a halva-like taste and creamy texture (thanks to homemade sesame paste and condensed milk, the ice cream doesn’t freeze too hard), the color and flavor will leave a lasting impression. Plus, you don’t need an ice cream maker for this simple recipe!
Ingredients
Ice cream base:
- black sesame paste, 250 g
- well-chilled heavy cream (30% or 36%), 500 ml
- sweetened condensed milk, 200 ml (1/2 can)
Sesame paste:
- black sesame seeds, 250 g
- natural Bourbon vanilla extract
Preparation
Sesame paste:
Step 1: Toast the sesame seeds in a dry pan. Toast over medium heat for the best control to avoid burning the seeds. Stir constantly to ensure even toasting.
Step 2: The sesame seeds are ready when they start to smell fragrant and lightly smoke (heavy smoking means they are burning, which we don’t want as it will make the paste bitter).
Step 3: Set the toasted sesame seeds aside to cool slightly. Add the vanilla extract. While still warm, grind the seeds in batches in a food processor until they form a paste. Initially, the paste will be thick and hard to grind. To make it easier, scrape down the sides of the food processor, add 2-3 tablespoons of seeds at a time, and grind again.
The paste is ready when oil begins to separate from the mixture.
Ice cream base:
Step 4: Whip the chilled heavy cream with a mixer until stiff peaks form. Reduce the mixer speed and slowly add the sweetened condensed milk. Add a few tablespoons of the whipped cream to the sesame paste, mix well, then fold this mixture into the rest of the whipped cream.
Step 5: Mix everything thoroughly with a kitchen whisk. Transfer the finished mixture to a container (you can use a loaf pan lined with plastic wrap or a plastic container) and place in the freezer until completely frozen.
