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Black Sesame Ice cream
This is such an easy and delicious Ice-cream. It's not overly sweet and you will find instruction for making it the traditional way and using a Thermomix.
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Course:
Ice-Cream
Cuisine:
Snack
Servings:
8
Calories:
Author:
Julie
Ingredients
4
egg yolks
250
gm cream
250
gm full cream milk
150
gm sugar
80
gm black sesame
teaspoon
seeds from 1 vanilla bean or 1 vanilla essence
pinch salt
Instructions
TRADITIONAL METHOD
Heat the sesame until fragrant in a dry frying pan.
Ground the seeds in a mortal and pestle and reserve.
Place the milk and the vanilla essence in a medium heavy-based saucepan.
Heat over a low heat, stirring occasionally until the milk just comes to the boil.
Remove from heat and set aside.
beat the egg yolks and sugar in a heatproof bowl until thick and pale.
Very gradually stir the milk into the egg mixture.
Place the heatproof bowl over a saucepan of simmering water. Don't allow the bowl to touch the water as the eggs will scramble.
Cook, stirring constantly, for 25 minutes or until the custard coats the back of the spoon.
Stir through the sesame and freeze until almost frozen.
Use a stick blender to beat the ice-cream every 2 hours for 2 or 3 times to break up ice crystals as they form.
THERMIE METHOD
Mill the black sesame to a paste.
Place all the ingredients in Thermomix bowl.
Cook for 5 minutes at 80C on Speed 4.
Place the mixture in a stainless steal bowl in the freezer until it has chilled NOT frozen.
Transfer the ice-cream to your ice-cream mixer and churn as per manufactures directions.
Once complete freeze until serving.
OR
Take the ice cream from the freezer, cut into medium size pieces and place back in Thermomix bowl.
Mix for 20 seconds on speed 9 then 10 seconds on speed 4.
Return to freezer until serving time.