I first tasted black sesame ice-cream at Passionflower in Sydney many years ago. I was hooked. Then after, I looked high and low for the ice-cream in Melbourne, where I lived, to no avail. When I returned to Kuala Lumpur, I’ve been venturing to Japanese restaurants with a secret desire to have the ice-cream. This can be rather harmful to the pocket and sinful to the waist. I have a theory that if I make my own, there’s a possibility I may lose my cravings. So here’s the recipe I tried:-
- 3 tbsp. black sesame seeds, toasted and ground
- 2 cups/500ml heavy or thickened cream
- 2 cups/500ml milk
- ½ cups sugar
- 4 egg yolks
- In a medium saucepan, whisk cream, milk, ground sesame and half of the sugar until combined. Turn the heat on high and continue stirring until mixture comes to a boil. Remove from heat.
- In a small saucepan, whisk egg yolks and sugar on low heat until thick and pale. Remove from heat.
- Add egg mixture to the cream mixture and turn the heat on low. Stir mixture for 5 minutes or until mixture reaches a custard-like consistency.
- Pour into a heat proof container and let it stand for about 15 minutes.
- Put mixture into the freezer until frozen around the edges. Remove and process the ice cream in a food processor.
- Repeat process for another 2-3 times until ice-cream is creamy.