black sesame ice cream
My friend Scott finally came to visit a few weeks ago. Those of you who were at my wedding may remember him from the live entertainment portion of the evening featuring two shirtless guys wrestling. Scott and I have known each other for 20 years, and he once lied to an entire fraternity house by introducing me as his sister (I continue to assume this was in my best interest). For a friend like this, I would do almost anything. Like make black sesame ice cream that he has been telling me about for the past two years or so.
Combine in a medium sauce pan and heat over medium-low heat til steamy:
- 1 1/4 cup whole milk
- 1 cup light cream
- 1/2 cup sugar
- dash of salt
Temper and pour back into the saucepan:
- 3 egg yolks
Cook custard over low heat until thick enough to coat the back of a spoon (or until it reaches 160 degrees). Stir and scrape frequently to prevent the mixture from coagulating around the edge and bottom of the pan.
Strain through a mesh strainer to make things extra-smooth. Whisk in:
- 6 tablespoons black sesame paste
- 3/4 teaspoon vanilla extract
- tiny drizzle of toasted sesame oil (optional)
Chill overnight, then freeze in an ice cream machine according to the machine’s instructions. By the way, a cheap and reliable one costs around $50. Not a big deal! Once you’ve had homemade ice cream, it’s hard to go back.
