Black Sesame Custard Ice Cream
Inspired by techniques from Serious Eats.
Based on our classic custard method, this has brown sugar in place of caster, one extra yolk and a generous amount of black sesame paste whisked in after cooking. Deeply nutty with a striking grey colour.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- stick blender (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 345 kcal |
| Protein | 7.8 g |
| Carbohydrate | 27.1 g |
| of which sugars | 21.8 g |
| of which free sugars | 19.4 g |
| Fat | 24.1 g |
| of which saturates | 9.2 g |
| Fibre | 2.4 g |
| Salt | 0.27 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 160 g light brown sugar
- 7 large egg yolks
- 1.5 g fine sea salt or table salt about ¼ tsp
- 200 ml double cream
- 240 ml whole milk
- 160 g smooth black sesame paste (unsweetened)
- 1
Mix. Whisk the brown sugar, yolks and salt together in the saucepan, then whisk in the cream and milk.
- 2
Cook. Heat over medium-low until warm, then raise to medium and keep stirring with the spatula until steaming and 77-80 °C, about 10 min. Do not let it bubble.
- 3
Add the sesame. Off the heat, whisk in the black sesame paste until smooth and strain into a bowl. A quick buzz with a stick blender gives a more even colour.
- 4
Chill. Set the bowl in the iced water, stirring from time to time, for about 30 min, then cover and refrigerate for at least 4 h.
- 5
Churn. Chill the container and a spatula in the freezer while the ice cream churns until fluffy and thick.
- 6
Freeze. Scrape into the cold container, press baking paper onto the surface and freeze for about 4 h.
Storage
Freeze, covered, for up to 2 weeks.
