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. After acquiring Cuisinart ICE-21ice cream maker – fantastic ice cream maker – I cannot stop making new ice cream. Anyway, it is summer! So, here is the Dulche de Lech Black Black Sesame Seed Ice Cream which I made yesterday. No eggs involved. Very simple quick version. Our friend Tony suggested that I should add Vodka to the ice cream when I complained that the ice cream or sorbet which I made in the past became hard to scoop after 2 nights in the freezer.
About 3 pints
one 14 oz can sweetened condensed milk
350ml heavy cream
450ml milk
5 tablespoons vodka
5 tablespoons black sesame paste
about 1/2 teaspoon or slightly less sea salt
If using the Cuisinart ICE-21, freeze the freezer bowl for 16 hours to 24 hours before making the ice cream.
Put the can of sweetened condensed milk in a gently simmering water and leave it for 2 1/2 to 3 hours. Add water as it reduces during cooking. Cool the can and open to remove the caramelized condensed milk to a large bowl.
Add the heavy cream, milk and vodka to the bowl and stir with a whisk until it is smooth.
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 mixed caramelized condensed milk mixture 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 and sea salt little by little 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.
