Goma Black Sesame Ice Cream

a continuation from the previous topic on ice cream, this is something i made quite sometime ago. i promptly forgot all about it (actually its more like i didn't wanna post it coz this pic is really ugly). one blogger commented that it looks like century egg on 1st glance :( well, i hv to agree! the shape & color i guess, plus i couldn't really get a good picture in this sweltering heat. that is why i hate to photograph ice cream coz i can't take my own sweet time! then again i must post this coz its a really really good recipe. i've seen some black sesame ice cream recipes that use just ground sesame seeds but i think the flavor would be very mild, judging from the looks of it. whereas this one, it uses black sesame paste so its really potent & concentrated, as u can see! i like to order this whenever i'm out for japanese, or when i visit meidi-ya. so yes i think it comes very close to the japanese version.

ingredients (makes 500ml) :

recipe source : just desserts and other baked treats by daniel tay

125ml whipping cream

200ml milk

55g egg yolks

70g sugar

60ml black sesame seed paste

directions :

1. combine whipping cream & milk in a saucepan and bring to a boil. remove from heat and set aside.

2. whisk egg yolks & sugar in a mixing bowl, then stir in some milk mixture to temper the yolks. pour tempered mixture into a saucepan and mix well with the remaining of the milk mixture.

3. stir in black sesame seed paste and heat mixture to 85C. remove from heat and immediately place over ice bath to cool.

4. strain mixture into a bowl and cover loosely with plastic wrap. chill in the fridge for 2-3 hrs.

5. churn in an ice cream maker according to manufacturer's instructions, then freeze until firm. alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.

notes :

1. you can purchase black sesame seed paste from phoon huat.

2. while boiling the ice cream mixture, i did not rely on the candy thermometer to heat it to 85C. instead, i double boiled the mixture until its thick enough to coat the back of a spoon.