Exquisite sesame ice cream with a hint of alcohol.
Ingredients
- Condensed milk, 300 ml
- Heavy cream (30%), 200 ml
- Black sesame seeds, 3-5 teaspoons
- Sweetener, to taste
- Alcohol (spirytus), 30 ml
- Coconut syrup, 100 ml
Preparation
Toast the sesame seeds in a pan and grind them in a coffee grinder. Pour the milk and cream into a saucepan, bring to a boil, then remove from heat. Add the sesame seeds to the hot mixture; the color releases better when warm. Adjust the amount of sesame seeds to your preference; I used 5 teaspoons for an intense color.
After cooling, add the coconut-flavored syrup, alcohol, and sweetener or sugar. Taste the mixture before freezing. Pour the liquid into a container with a lid, place it in the freezer, and occasionally stir. Ice cream made with condensed milk takes longer to freeze, but once removed from the freezer, it’s not as hard as a rock; you can easily scoop it out with a spoon.
