Whenever I have a chance to order a black sesame ice cream sometimes found at local Japanese restaurants I never fail to order it. This wonderful flavored dessert is frequently found in Japan, but seems to be much less available in the US. Once you taste it you will be hooked up the very distinctive, nutty flavor of this black sesame ice cream. Now using the double toasted and already ground black sesame seeds, Nido-Baisen Kuro Surigoma (available at theingredientfinder.com), from Kuki Company, that I can make my favorite ice cream any time at home. I make this ice cream in my newly acquired Cuisinart ICE-21ice cream maker. If you do not have this machine or another ice creamer maker, the best solution for making black sesame ice cream is to purchase a pint of good quality vanilla ice cream, soften it to some degree and mix it with the ground sesame seeds. To enhance the flavor and texture of the ice cream, I add an additional step – processing the Nido-Baisen Kuro Surigoma in a food processor until the seeds become pasty. This is a worth while step.
Ingredients
1 package (85g) Ground Black Sesame Seeds (Nido-Baisen Kuro Surigoma)
2 cups whole milk
2 cups heavy cream
1 cup sugar
Pinch salt
5 egg yolks from large eggs
Directions
If using the Cuisinart ICE-21, freeze the freezer bowl for 16 hours to 24 hours before making the ice cream.
Process the sesame seeds in a food processor until they are pasted or for about 1 1/2 – 2 minutes. Transfer the paste into a small cup and set aside.
In a medium pot mix the milk, cream and half of the sugar and salt and put it over medium-low heat. Stir the mixture to dissolve the sugar. Bring the mixture to a scant boil.
In an electric mixer add the egg yolks and the remaining sugar and process until the egg yolks acquire a lemon color. Remove the mixer bowl from the machine and add 1/3 of the heated milk mixture and mix with a whisk. Continue to add and mix an additional 1/3 of the milk mixture. Then, pour the egg yolk and milk mixture into the pot containing the remaining milk mixture. Cook and stir the mixture over low heat until it slightly thickens or it coats the back of the spoon. Transfer the cooked custard to a bowl and cool to room temperature, then refrigerate the mixture for 1 hour.
If using the Cuisinart ICE-21 set up the frozen freezer bowl and a mixing paddle on the base of the ice cream maker. Turn on the machine and pour in the cold custard to the freezer bowl. The ice cream is ready in about 15 minutes. Three minutes before turning off the machine add the black sesame paste – break it into small bits when you add it – and process until it is uniformly blended through the ice cream. Serve the ice cream in a cone or cup.
If using a another ice cream maker or technique, follow the appropriate instructions adding and blending the sesame paste near the end of the process.
10 servings