Black sesame ice cream

Black sesame ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

I have always associated black sesame seeds with Eastern Asian cuisine, so it comes as no surprise that this ice cream is a very popular flavour in China and Japan. I love black sesame for the unusual colour it creates within the ice cream palette and it tastes great! We rippled our black sesame paste with vanilla, but it can also be served with green tea ice cream.

Ice cream

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
160g black sesame paste

Black sesame paste

Quantity Ingredient
225g black sesame seeds
225ml honey

Method

  1. To make the ice cream, simply make one quantity of the basic sweetened mix and make up to the stage before cooling.
  2. For the black sesame paste, heat a lidded frying pan with no oil or liquid on the hob over medium heat.
  3. Reserve 1 tablespoon of black sesame seeds and heat the rest in a hot frying pan (with the lid on as some will pop). After 1–2 minutes, shake the pan thoroughly to agitate the seeds inside.
  4. Return the pan to the heat for another 30–60 seconds and then shake it again. You have to be careful, as you don’t want to burn the seeds. If you can smell a nutty flavour coming from the pan, the seeds are thoroughly toasted and ready to use. If not, cover the pan again and return to the heat for another 30–60 seconds, then shake and check again. Repeat until the seeds are toasted.
  5. Remove the pan from the heat and pour the sesame seeds into a bowl. (The seeds will continue cooking if you leave them in the hot pan, even after you have removed it from the heat.)
  6. Blend the sesame seeds in a food processor until they start to release their oil. Add the honey and continue to blend until you have a paste: it will not be completely smooth. Weigh out 160 g, and store the rest in an airtight container for another time.
  7. Add the sesame paste to the hot sweetened base mix, whisk well to incorporate, then cool down the mixture and churn. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.
  8. To serve, scatter the remaining tablespoon of the sesame seeds over the ice cream.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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