Usuba
Black Sesame Ice Cream
A dessert with a deep nutty flavor and earthy undertones. Black sesame paste creates a dense, creamy texture. If paste is unavailable, use black sesame urbach — it's easy to find at the market next to honey and nuts in glass jars.
- Total
- 20 min
- Standard serving
- 178.4 g
Ingredients
Total 6
Instructions
- 1
Step 1
In a large bowl, mix 2 tablespoons of sugar and sesame paste.
- 2
Step 2
In another bowl, whisk the remaining sugar with egg yolks until smooth.
- 3
Step 3
Heat the milk in a saucepan. Pour it in small portions into the egg yolk with sugar, stirring constantly so the eggs don't curdle.
- 4
Step 4
Pour the egg-milk mixture back into the saucepan. Place on low heat and warm, stirring constantly, until the mixture thickens.
- 5
Step 5
Strain the resulting custard through a sieve. Gradually add it to the sesame paste and mix thoroughly. Cool the mixture.
- 6
Step 6
Add cold cream and black sesame seeds to the chilled custard. Stir.
- 7
Step 7
Place the mixture in an ice cream maker and put it in the freezer. Every hour for 7–8 hours, take it out and stir thoroughly, you can use a mixer. After that, leave it in the freezer overnight.
- 8
Step 8
Before serving, remove the ice cream 5–10 minutes in advance so it softens slightly and is easier to scoop.
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